How do I bake my frozen fruit pie with crumb topping? 

Remove from the freezer and unwrap pie.

Pre-heat oven to 425 degrees.

Place pie on a parchment-lined baking sheet and bake for 20 minutes at 425 degrees.

Rotate pie and decrease temperature to 375 degrees and bake for an additional 60-70 minutes* until filling is bubbling and thick, the PIE IS PUFFING UP and the crumb is golden brown and darker in some spots. It's better to overcook than undercook! If the outside crust is browning too quickly and the filling isn't bubbling or puffing up yet, cover the crimped crust in aluminum foil while leaving the rest of the pie exposed, or drop the temperature to 350 (or even 325). An oven thermometer should read at least 165 degrees. The juices overflowing from the tin should be thick and never watery (if they're watery, the pie needs more time in the oven). 

If you know your oven has hot spots, rotate 1-2 more times during the bake. 

*oven temperatures vary so please judge doneness on how the pie LOOKS rather than specific baking time (or better yet, use a probe thermometer).*

Once you remove the pie from the oven, take it off the parchment right away and place on a cooling rack.

Let cool completely before slicing so the pie will set correctly (this is important!). Plan for 2 hours to cool! 

After baking, it can be left at room temp for about a day. Refrigerate if a longer shelf life is needed. To refresh the pie after refrigerating, place in a preheated 325 degree oven for about 10 minutes.

Feel free to text with any questions! 503-267-5884

How do I bake my frozen lattice or double crust pie? 

DO NOT DEFROST

Pre-heat oven to 425 degrees.

Remove from the freezer and unwrap pie.

Optional but suggested: let pie sit out for 10 or 15 minutes so it's warm enough to brush with an egg wash (just beat one egg until frothy). Avoid crimped edges, as the egg/sugar combo can burn. After the pie is covered in the egg wash, sprinkle the pie generously with turbinado sugar (regular sugar can work here, too). 

Place pie on a parchment-lined baking sheet and bake for 20 minutes at 425 degrees.

Rotate pie and decrease temperature to 375 degrees and bake for an additional 60-70+ minutes* until filling is bubbling and the pie puffing up and the lattice is browned, EVEN IN THE CENTER. It shouldn't look "pale". It's better to overcook than undercook! If the crust is browning too quickly and the filling isn't bubbling yet, cover the crust in aluminum foil and drop the temperature to 350 (or even 325). It's very possible that the crust looks done but the filling hasn't cooked enough. An oven thermometer should read at least 165 degrees when the pie is ready to be taken out of the oven.

*oven temperatures vary so please judge doneness on how the pie LOOKS rather than specific baking time*

If you know your oven has hot spots, rotate 1-2 more times during the bake. 

The pie filling will be thick and bubbling onto the sheet pan. If it's watery and not thick, the pie isn't done. If the pie isn't puffing up, it's not done. 

Once you remove the pie from the oven, take it off the parchment right away and place on a cooling rack.

Let cool completely before slicing so the pie will set correctly (this is important!). Plan for 2 hours to cool! 

After baking, it can be left at room temp for about a day. Refrigerate if a longer shelf life is needed. To refresh the pie after refrigerating, place in a preheated 325 degree oven for about 10 minutes.

 

Feel free to text with any questions! 503-267-5884

How do I bake my frozen chicken pot pie? 

*These instructions are for both the regular size and the mini*

DO NOT DEFROST

***The following instructions are approximate since every oven is different. Go by sight rather than time for a perfectly baked pot pie.*** 

Preheat oven to 425 degrees. (If you don't have an oven thermometer, I highly recommend getting one!)

(Optional but recommended: Unwrap and brush top crust with egg wash and sprinkle with a little kosher salt and freshly ground pepper.)

Place pot pie on a parchment-lined baking sheet and bake for 25 minutes at 425 degrees. Rotate 180 degrees and lower temp to 375 degrees. Bake another 50-60 minutes or until the entire top crust is golden brown and the filling is bubbling. It should look like the image below. It is better to overbake than underbake! Make sure it is golden brown, even in the center. If the edges are browning too quickly, you can cover just the outside with aluminum foil. The internal temperature should be 165 degrees. 

Let the pot pie rest for about 15 minutes before eating. This will allow the filling to become more firm. To re-heat leftovers, heat in a 375 degree preheated oven until the filling is hot and the crust is crispy.

 

 

How do I reheat my quiche?

If possible, allow to warm to room temp before heating. Place in a preheated 350 degree oven for about 25 minutes (or until heated through). Toaster ovens are also a great option. If a microwave is your only option, cut into individual slices and heat at 50% power for 3 minutes. 

Freezing your quiche is also a great option! Slice and wrap well before freezing then warm in a toaster oven until hot. 

If you're reheating a whole quiche from frozen, defrost in the refrigerator overnight then follow instructions above. 

 

How do I bake my frozen hand pies? 

DO NOT DEFROST.

Preheat oven (or toaster oven) to 375 degrees.*

Remove hand pies from plastic and place on a baking sheet lined with parchment. 

(Optional but delicious): after removing from freezer, let sit for 5-10 minutes and brush an egg wash on for a golden shine. 

If you have a fruit hand pie, sprinkle generously with turbinado sugar (or regular sugar if you don't have turbinado) after brushing with egg.

Bake approximately 25-35 minutes until the hand pie is golden brown all over (like photo). It's better to overbake than underbake! Make sure it's also golden brown on the top and not just sides. If the sides are browning too quickly, lower oven temperature by 25 degrees. No part of the hand pie should be "pale". The timing is approximate: please go by sight rather than time.

If your order came with a dipping sauce, remove sauce from plastic container and warm in microwave (if applicable).

*These instructions are approximate. All ovens vary so please watch closely to avoid burning.*

The hand pie should be a golden brown like the image below:

How do I store my pie? Does it need to be refrigerated?

FOR ANY PECAN, APPLE OR PUMPKIN PIE, I recommend reheating it for 10-20 minutes in a 325 degree oven a few hours before you serve it (the crust should feel hot when you touch it). Do this even if you haven't refrigerated your pie since pick-up. 

Apple and pecan pies can be covered loosely in plastic wrap and kept at room temp for a day or 2. They can be also be kept in the refrigerator if a longer shelf-life is desired. If kept in the fridge, bring out and warm to room temp and then follow reheating instructions above to refresh the crust. 

PUMPKIN PIE should be kept refrigerated. I recommend reheating it for 15-20 minutes in a 325 degree oven a few hours before you serve it (the crust should feel hot when you touch it) in order to refresh the crust. 

 

I bought a frozen shell. Now what? 

*These instructions are approximate, as all ovens are different. Go by sight rather than time/temp!*

Parbake:

Most single crust pies need to be parbaked (this means the crust gets partially baked in advance and then returns to the oven with the filling). If you're baking a pumpkin pie or any other single crust pie, follow these instructions: 

Preheat oven to 375 degrees. 

Remove plastic wrap and place parchment paper in the pie shell. (Tip: crumple parchment and then flatten for a better fit.) Fill TO THE CRIMP RIM with dried beans or rice (this is super important so the sides don't slide down).

Place in the oven for 10 minutes. Rotate and bake for another 10 minutes.

Remove from oven and take out the parchment and beans. Poke crust throughout with a fork. Do this very thoroughly to avoid the crust puffing up. 

Return to the oven and bake an additional 5-6 minutes but check on it after about 3 minutes. There will likely be air pockets as the water evaporates so poke it as many times as necessary to release the air. Return to oven. Bake until the edges are browned and the bottom is starting to look more "dry". The bottom should not be turning brown (or that will lead to a blind bake, rather than a parbake). 

Blind Bake: 

*These instructions are approximate, as all ovens are different*

Blind baking is like parbaking except that you're baking the crust all the way since it won't return to the oven (this is for cold pies like banana cream pie, chocolate cream pie, etc). 

Following the above instructions but instead of taking the shell out after 5-6 minutes, keep it in the oven until the edges are golden brown AND the bottom is also browned in spots.