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 pie fillings are already fully cooked; you are only cooking the pastry and heating the filling.

 

 

*ALL* Pies

Preheat oven to 350F. Line a tray with foil or parchment paper for easier clean up. Place unwrapped pie on the tray. 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 just for looks, and will not affect the taste of the pie.

 

9” Pies:

If baking Savoury OR Sweet from defrosted (RECOMMENDED!), bake approximately 45 min-1 hour, or until pastry is golden to your liking.

 

If baking Savoury from frozen, bake 45 min – 1 hour, until 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 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 filling is hot but you would like darker pastry, bake an additional 5-10 min, uncovered, until your desired colour is reached.

 

If baking Sweet from frozen, bake 45 min – 1 hour, until pastry starts to colour slightly. Cover with foil (this prevents burning around the edges) and bake an additional 30-45 min, until 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 filling is hot but you would like darker pastry, bake an additional 5-10 min, uncovered, until your desired colour is reached.

 

5” Pies:

 

If baking Savoury OR Sweet from defrosted (RECOMMENDED!), bake approximately 30 min, or until pastry is golden to your liking.

 

If baking Savoury from frozen, bake 35-45 min until 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 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 filling is hot but you would like darker pastry, bake an additional 5-10 min, uncovered, until your desired colour is reached.

 

If baking Sweet from frozen, bake 35-45 min until pastry starts to colour slightly. Cover with foil (this prevents burning around the edges) and bake an additional 20-30 min, until until 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 filling is hot but you would like darker pastry, bake an additional 5-10 min, uncovered, until your desired colour is reached.

Quiche, Pumpkin, Pecan Pie: 

Pour filling carefully into the pie pastry. Bake for approximately 30 min for 5", 40-45 min for 9". 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 - cover with foil if desired (this will provide you with a slightly lighter coloured top) and bake another 5-15 minutes as required.