Ready to Bake Pie Crust

We love Super Flaky Pie Crust at Pie Bar. 
We love it so much that we made our Ready to Bake Frozen Pie Crusts just for you.

How to Store:
Keep your pie crust FROZEN

How to Bake:
Baking your Ready to Bake Pie Crust depends on what kind of pie you are planning to make. 

We recommend ALWAYS baking your pie on a edged baking sheet. This helps prevent spills + drips in the bottom of your oven. Our crusts include LOTS of butter!

 

If Making a Fruit Pie: Bake from Frozen
You will add your fruit filling to the raw + frozen pie crust.
Ex: Apple Crumble

#1: Fill raw and frozen pie crust with fruit filling.

#2: Place on the lowest rack and bake for 15 - 20 minutes at 400F.
This will help crisp up the bottom.

#3. After the 15 - 20 minutes, follow the instructions provided with your fruit pie recipe of choice.

 

If Making a Custard Pie: Par-Bake
You will PARTIALLY bake the pie crust BEFORE adding the UN-COOKED filling.
Ex: Quiche, Pumpkin Pie

#1: Place a piece of parchment paper the size of your pie in the shell and fill it with pie weights if you have them, or beans (like we do!). 

#2: Bake your pie shell for 25 minutes at 350 degrees. 

#3. After the 25 minutes is up, take your shell out of the oven and remove the parchment paper, as well as any remaining pie weights or beans. 

#4: Carefully pour in your filling. Return your pie to the oven for the rest of the bake time that your filling recipe states.

If Making a Cream Pie: Blind Bake
You will FULLY bake and cool the pie crust BEFORE adding the COOKED filling.
Ex: Coconut Cream, Chocolate Cream

#1: Place a piece of parchment paper the size of your pie in the shell and fill it with pie weights if you have them, or beans (like we do!). 

#2: Bake your pie shell for 25 minutes at 350 degrees. 

#3. After the 25 minutes is up, take your shell out of the oven and remove the parchment paper, as well as any remaining pie weights or beans. Using a fork, pierce the crust several times all along the bottom and sides of your pie shell (this will prevent the pastry from expanding when you put it back in the oven. If you notice the crust puffing up anyway, simply prick the puffy spots a few more times and keep baking). 

#4: Return your pie crust to the oven for 5-10 more minutes, keeping a close eye on it to avoid over baking. Remove crust once it is golden brown all over.

Type of beans: any kind! The trick is to fill the crust *all the way up* not just partially with the beans. At Pie Bar, we use Pinto Beans. At home, I use uncooked rice which works as well.