How to Use Frozen Pie Shells

With frozen pie crusts, you don't need a special occasion to bake a pie.

Mastering a homemade pie crust takes practice and understanding the different variables that affect the outcome each time you roll out the dough. While cooks are busy debating the merits of butter versus shortening, the addition of whole-wheat flour and whether ingredients need to be chilled, you can find a shortcut in the frozen foods section of your grocery store. Frozen pie shells adapt to any recipe and usually include the baking tin.

Things You'll Need

• Fork
• Cookie sheet

Instructions

For Pre-Baked Crusts

1. Thaw the frozen pie shell at room temperature for 10 minutes.

2. Prick a generous amount of holes in the bottom and up the sides of the shell with a fork.

3. Put the shell on a cookie sheet and place it on the center rack in an oven preheated according to the package directions. Bake the shell for 12 to 15 minutes or until it turns golden brown.

4. Cool the shell completely before filling it.

For Single-Shell Pies

1. Place the frozen pie shell onto a cookie sheet.

2. Pour the filling into the crust.

3. Bake the pie in a preheated oven according to your recipe directions.

For Double-Crust Pies

1. Thaw one pie shell at room temperature for 15 to 20 minutes.

2. Place the second frozen pie shell onto a cookie sheet.

3. Pour your filling into the frozen pie shell.

4. Put the thawed shell on top of the pie. Crimp the edges together with your fingers or a fork.

5. Poke several holes in the top crust with a fork to vent the pie. Bake the pie on a cookie sheet on the center rack in a preheated oven according to your recipe directions.

Tips & Warnings

• Keep pie shells frozen until you're ready to use them.

• If a frozen pie shell cracks, thaw it for 15 minutes, then wet your fingertips and press the dough back together.

• Cover your cookie sheets with aluminum foil to make cleanup easier.