Frequently Asked Questions

Baking Directions — 9-inch Deep Dish Pie Crust

Ready-to-Fill Crust (for pudding pies, meringue pies, ice cream pies):

• Preheat oven to 375 degrees.
• Remove frozen crust from package; let thaw about 15 minutes.
• Thoroughly prick bottom and side of crust with fork to help reduce shrinkage and bubbling.  
  For a perfect, ready-to-fill baked pie crust, place a lightly floured, empty pie pan of the same size inside the crust. Or, carefully line the inside of the pie crust with aluminum foil or parchment paper and fill with dry beans or rice.
• Place pie crust on baking sheet and bake on middle oven rack for 12 to 15 minutes at 375 degrees.
• Cool completely. Pour desired filling into crust.

One-Crust Pie (for quiches, pumpkin pies, pecan pies):

1. Preheat oven according to your filling recipe directions.
2. Remove frozen crust from package; place crust on sturdy baking sheet.
3. Pour in desired filling and bake on middle oven rack according to your recipe directions.

Two-Crust Pie (for fruit pies, meat pies):

1. Preheat oven according to your filling recipe directions.
2. Remove two frozen crusts from package. Remove first crust from pan while frozen and set aside on wax paper. Tip: While frozen, place the crust in a preheated oven at 350 degrees for two minutes. Remove from the oven and invert onto wax paper, allowing the crust to loosen from the pan.
3. Place second crust on baking sheet and pour in desired filling.
4. Press first crust gently to flatten; repair any cracks.
   (To mend a cracked crust — thaw, moisten edges of crack and press together.)
5. Lift wax paper with crust and carefully turn over, centering crust over filling. Gently peel off wax paper. Press edges of crusts together firmly.
6. Bake on middle oven rack on baking sheet according to recipe.

For best results, fill pie crust with 3 cups of filling.

KEEP FROZEN UNTIL READY TO USE. ALWAYS REMOVE PIE AND PIE CRUSTS FROM OVEN ON A COOKIE SHEET, NEVER BY EDGE OF PAN.

< Back to Frequently Asked Questions