Instructions for our Frozen Pie Shells

When Using for Baked Fruit Pies

Keep the pie shell frozen until you are ready to bake it.

When you are ready to bake your pie:

Preheat oven to 350 degrees.

Fill your pie shell with your desired fruit or precooked but cooled fruit filling.

Beat an egg white with a fork and with a pastry brush coat the edge of the bottom crust with the egg wash. Heavy cream, milk, or water can be substituted for the egg.

Put the top crust over the filling and press it down to seal it against the egg-washed bottom edge.

Crimp the crust as desired for decoration and to ensure a tight seal between the two crusts.

Sprinkle a generous amount of sugar on the top crust.

Using a knife, cut four to six slits in the top of the crust to allow steam to escape during baking.

Place your pie on a baking sheet and put it into the oven on a lower rack.

Bake according to your recipe instructions, being sure to tent with foil as necessary during the last 30 minutes to prevent burning.

 

When Using for Custard or Pudding Pies - Prebake the Shell

Keep the pie shell frozen until you are ready to bake it.

When you are ready to bake your pie crust:

Preheat oven to 350 degrees.  

Place frozen pie crust in the provided pie pan on a cookie sheet, stacked in the following order:

      Cookie Sheet on top

      Empty Pie Pan (Set into the pie pan with the pie crust.)

      Pie Pan with Pie Crust 

      Cookie Sheet on bottom

Place in oven.

Immediately reduce heat to 300 degrees for 16 minutes.

Remove from oven. Make sure to use oven mitts as the pie, pie pan and cookie sheets will be hot.  

While still hot, remove the top cookie sheet and the empty top pie pan that was used to press the pie crust into its pie pan.

Take a fork and prick the inside bottom of the crust, approximately 15 times.

Put pie pan with pie crust back on the cookie sheet and return to the oven for 7 minutes.

Remove from oven (using oven mitts) and let cool to room temperature before filling.

Additional Notes: You may want to lightly brush with an egg white wash over the crust immediately before filling and baking the pie. Do not use egg wash for a pudding type pie that is not baked. Remember to practice good kitchen safety with any raw eggs.  You can also refer to “blind baking pie shells” on the internet.  These instructions are provided as a guide only.  Oven times may vary based on your oven.