Victoria Pie Company
Address: 1701 Douglas Street
Inside the Victoria Public Market
Phone: 778-433-3411
Monday - Saturday 10:30AM - 5PM
Baking Instructions
Please note that all ovens vary slightly, and the times and temperatures given are guidelines only. Please watch your pie and adjust times and temperatures as needed.
All frozen/Take and Bake pie fillings are already fully cooked; you are only cooking the pastry and heating the filling.
9" Pies
1. Preheat oven to 350F.
2. Line a tray with foil or parchment paper for easier clean-up. Place unwrapped pie on the tray.
3. If you would like a slight shine on your pastry after baking, you may now brush the top with an egg wash (one egg beaten with a splash of milk) – this step is optional and will not affect the taste of the pie.
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4. Review the bre-bake state of your pie for best baking instructions:
Defrosted Sweet or Savoury Pie (Recommended): If you are baking your savoury or sweet pie and have already defrosted it, bake for approximately 45 min-1 hour, or until the pastry is golden to your liking.
Frozen Savoury Pie: If you are baking a frozen savoury pie, bake for approximately 45 min – 1 hour, until the pastry starts to colour slightly. Cover with foil (this prevents burning around the edges during the longer bake time) and bake an additional 45 min -1 hour, until the filling is hot. You may use a food thermometer to see if the internal temperature has reached 165F, or insert a fork and see if it is hot to the touch. If the filling is hot but you would like darker pastry, bake an additional 5-10 min, uncovered until your desired colour is reached.
Frozen Sweet Pie: If you are baking frozen sweet pie, bake for 45 min – 1 hour, until the pastry starts to colour slightly. Cover with foil (this prevents burning around the edges) and bake an additional 30-45 min, until the filling is hot. You may use a food thermometer to see if the internal temperature has reached 165F, or insert a fork and see if it is hot to the touch. If the filling is hot but you would like darker pastry, bake for an additional 5-10 min, uncovered until your desired colour is reached.
5" Pies
1. Preheat oven to 350F.
2. Line a tray with foil or parchment paper for easier clean-up. Place unwrapped pie on the tray.
3. If you would like a slight shine on your pastry after baking, you may now brush the top with an egg wash (one egg beaten with a splash of milk) – this step is optional and will not affect the taste of the pie.
​
4. Review the bre-bake state of your pie for best baking instructions:
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Defrosted Sweet or Savoury Pie (Recommended): If you are baking your savoury or sweet pie and have already defrosted it, bake for approximately 30 minutes or until the pastry is golden to your liking.
Frozen Savoury Pie: If you are baking a frozen savoury pie, bake for approximately 35-45 min until the pastry starts to colour slightly. Cover with foil (this prevents burning around the edges during the longer bake time) and bake an additional 20-35 min, until the filling is hot. You may use a food thermometer to see if the internal temperature has reached 165F, or insert a fork and see if it is hot to the touch. If the filling is hot but you would like darker pastry, bake an additional 5-10 min, uncovered until your desired colour is reached.
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Frozen Sweet Pie: If you are baking frozen sweet pie, bake for 35-45 min until the pastry starts to colour slightly. Cover with foil (this prevents burning around the edges) and bake an additional 20-30 min, until the filling is hot. You may use a food thermometer to see if the internal temperature has reached 165F, or insert a fork and see if it is hot to the touch. If the filling is hot but you would like darker pastry, bake for an additional 5-10 min, uncovered until your desired colour is reached.
Quiche, Pumpkin, Pecan Pies
1. Preheat oven to 350F.
2. Line a tray with foil or parchment paper for easier clean-up. Place unwrapped pie on the tray.
3. If you would like a slight shine on your pastry after baking, you may now brush the top with an egg wash (one egg beaten with a splash of milk) – this step is optional and will not affect the taste of the pie.
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4. Pour the filling carefully into the pie pastry.
5. Bake for approximately 30 min for 5" pies or 40-45 min for 9" pies.
6. Jiggle the pie to check for doneness. The pie should wiggle slightly, but not appear liquidy. Quiche may be pierced with a fork to see if it is still liquidy inside.
If still liquidy, or if baking from frozen, cover with foil when pastry reaches desired colour (this will provide you with a slightly lighter coloured top) and bake another 5-15 minutes as required.