Instructions for our Frozen Pie Shells

At Sweet Pea's, our frozen pie shells are made from scratch using time-honored recipes — including our beloved vegan crust, rooted in Grandma Ardath's recipe that our founder made with her as a child. Whether you're filling a shell with peak-season fruit or a silky custard, the right crust makes all the difference. Choose from our all-butter French pastry crust, our vegan crust (the very one we use in our shop and fundraiser pies), and our gluten-free friendly vegan option — all available as bottom-only or top-and-bottom sets.

Baking Fruit Pies

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

Pro tip: Place your pie on the bottom third of the oven — this is the single best way to prevent a soggy bottom crust.

Which crust should I choose for fruit pies? Reach for the vegan crust. Its clean, neutral flavor lets the fruit shine without competing for attention — exactly what a great fruit pie deserves.

1. Preheat oven to 350°F.
2. Fill your frozen pie shell with your desired fruit or a pre-cooked, cooled fruit filling.
3. Beat an egg white with a fork and brush it along the edge of the bottom crust to seal. Heavy cream, milk, or water can be substituted.
4. Place the top crust over the filling and press firmly to seal against the egg-washed edge.
5. Crimp the edges as desired for decoration and a tight seal.
6. Sprinkle a generous amount of sugar over the top crust.
7. Cut four to six slits in the top crust to allow steam to escape.
8. Place on a baking sheet on the lower oven rack. Tent with foil during the last 30 minutes as needed to prevent over-browning.
9. Bake according to your recipe's instructions.

Prebaking for Custard & Pudding Pies

Custard and pudding pies require a fully prebaked (blind-baked) shell. Keep the shell frozen right up until you're ready to bake.

Which crust should I choose for custard and gourmet pies? Our all-butter crust is a classic French pastry recipe — rich, flaky, and beautifully complex. It pairs exceptionally well with gourmet fillings that have layered flavor profiles. Note: the all-butter crust is not vegan.

1. Preheat oven to 350°F.
2. Stack your setup in this order on a cookie sheet:
   • Cookie sheet (on top)
   • Empty pie pan (nested into the crust pan to weigh it down)
   • Pie pan with frozen pie crust
   • Cookie sheet (on bottom)
3. Place in oven, then immediately reduce heat to 300°F. Bake for 16 minutes.
4. Remove from oven carefully using oven mitts — everything will be hot.
5. While still hot, remove the top cookie sheet and empty pie pan.
6. Prick the inside bottom of the crust approximately 15 times with a fork.
7. Return the crust to the oven on the cookie sheet for 7 more minutes.
8. Remove and cool completely to room temperature before filling.

Optional: Brush the inside of the cooled crust with a light egg white wash just before filling and baking. Skip the egg wash for no-bake pudding pies. Practice good kitchen safety with raw eggs. Oven times may vary — these instructions are a guide. You can also search "blind baking pie shells" for additional techniques.

Frequently Asked Questions

How long do frozen pie shells last in the freezer?

Stored in a properly operating freezer, our pie shells will keep for up to one year. Keep them in their original packaging until you're ready to use them.

What's the difference between the vegan and all-butter crust?

Our vegan crust is made without any animal products and delivers a clean, neutral flavor — perfect for fruit pies and a great option for guests with dietary preferences. It's the crust we use every day in our shop and for our fundraiser pies, and it's rooted in Grandma Ardath's beloved recipe. Our all-butter crust is a French pastry recipe: rich, flaky, and full-flavored — ideal for gourmet or custard pies with a complex profile. Note that the all-butter crust is not vegan.

Is there a gluten-free option?

Yes! We offer a gluten-free friendly vegan crust in both bottom-only and top-and-bottom sets. Select your preferred option on the product page.

Can I use these crusts for quiche or savory pies?

Absolutely. Both the vegan and all-butter crusts work beautifully for quiche and savory applications. Prebake the shell using the custard pie method above for best results with wet fillings.

Why should I bake my pie in the bottom third of the oven?

The lower rack puts the bottom of your pie closest to the heat source, ensuring the bottom crust bakes through fully before the top over-browns. It's the most reliable way to avoid a soggy bottom — one of the most common pie-baking frustrations.