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Directions

Baking directions for our products

Our products can be used for an assortment of purposes, and we know you want your dishes to be perfect! That’s why we have listed our recommended directions on our packaging and we’ve also created this handy page to help you be successful in the kitchen!

Certified Gluten Free 9" Pie Shells

Baking Instructions: Cover edge with metal collar or strips of aluminum foil before baking to ensure a tender crust.

For Unfilled Pie Crust: Let thaw at room temperature for 10 minutes. Preheat oven to 375°F. Remove protective sheet from shells before preparing, prick pie shell sides and bottom with a fork. Bake unfilled for 8-10 minutes.

For Filled Pie Crust: Bake as instructed in your recipe. For the baker's convenience, baking instructions and recipe are listed on the on the back of the label.

The pie shell baking instructions can also be found on the on the back of the label along with additional recipes. To read and use the label as your baking guide, just remove the plastic lid and flip it over!

Produced in a Gluten, Wheat, Dairy, Nut & Casein Free Environment. This product is Gluten, Wheat, Dairy, Egg, Soy, Nut & Casein Free.

Certified Gluten Free Pizza Dough Ball

Baking Instructions: Thaw pizza dough in refrigerator overnight or at room temperature until thoroughly thawed. For easier roll out and transfer, roll out pizza dough into desired shape on a cornmeal dusted surface, in between two pieces of parchment paper or on a non-stick silicone mat. Preheat oven to 400°F. Transfer rolled dough on a pan, spread with sauce and add toppings. Bake for 12-14 minutes or until crust is golden brown.

Note: For a lighter airy pizza crust, transfer rolled dough on a pan, prebake for 10 minutes before adding toppings. Once toppings are added, bake in oven until all is fully heated. Tips: For best results use on perforated pan or baking stone. Baking instructions should be used as a guide. Times and temperatures may vary. Product will be very hot so use caution when handling.

Bake at Home Fruit Pies

Baking Instructions:
1. Keep pie frozen until ready to bake. Preheat oven to 425ºF.
2. Place pie on aluminum foil covered cookie sheet.
3. Optional: For a robust crust color, brush pie with a small amount of water or well-beaten egg, then sprinkle with 1 tablespoon of sugar.
4. Place pie on center rack in oven.
5. Bake at 425ºF for 10 minutes, then turn down oven temperature to 375ºF.
6. Rotate pie in oven (turn so that the side facing the back is now facing the front). Bake for an additional 30- 40 minutes. Pie is ready when crust is golden brown or if you notice the filling starting to bubble out. (Note: Ovens may vary, adjust time and temperatures as necessary.)
7. Using oven mitts, carefully remove baked pie from the oven on the cookie sheet. Be careful not to handle the pie by the edge of the pie tin.
8. Pie may be served warm after 30 minutes or cool after 2 hours.

If serving warm please use caution as filling may be hot.
Instructions should be used as a guideline.

Bake at Home Pumpkin and Dairy Free Pumpkin Pies

Baking Instructions:
1. Keep frozen until ready to bake.
2. Preheat oven to 350°F (For Pumpkin Pie) and 375°F (For Dairy Free Pumpkin Pie)
3. Place pie on aluminum foil covered cookie sheet.
4. Place pie on center rack in oven.
5. For Pumpkin Pie- Bake at 350°F for 55-65 minutes or until crust starts to brown and filling appears set For Dairy Free Pumpkin Pie- Bake at 375°F for 50-60 minutes, or until filling is set. A knife inserted in the center will come out clean.(Note: ovens may vary, adjust time and temperature as necessary.)
6. Using oven mitts, carefully remove baked pie from the oven on the cookie sheet. Be careful not to handle the pie by the edge of the pie tin.
7. For Pumpkin Pie- Let pie cool at least 1 hour. Best if served chilled.

For Dairy Free Pumpkin Pie: Pie may be served warm after 30 minutes or cool after 2 hours. If serving warm please use caution as filling may be hot. Instructions should be used as a guideline. Refrigerate unused portions.

Certified Organic Traditional, Whole Wheat, and Spelt Pie Shells

Baking Instructions:
For Single Crust Pies or Quiches-
1. Preheat oven according to your recipe.
2. Remove pie shell from freezer, allow to thaw.
3. Pour filling into shell, and bake as recipe directs.

For Double Crust Pies:
1. Preheat oven according to your recipe.
2. Remove pie shell from freezer, allow to thaw.
3. Pour filling into shell, brush edge with water or beaten egg.
4. Take second shell out of pan, invert over pie filling, press edges together to seal.
5. Cut a few slits in the top shell to allow steam to escape.

Optional:
For a robust crust color, brush pie with a small amount of water or beaten egg, then sprinkle with 1 tablespoon of sugar.

For No Bake Pies:
1. Preheat oven to 400°F.
2. Remove pie shell from freezer and thaw until just soft enough to easily prick with a fork (10 – 20 minutes).
3. Prick bottom and sides with a fork all over the pie shell.
4. Bake empty pie shell in preheated oven on center rack until golden brown around edges (10 -14 minutes). If crust puffs up in the oven, prick with a fork and continue baking.
5. Remove from oven, let cool and pour the no bake filling of your choice into the pie shell.

Certified Organic Traditional & Whole Wheat Rolled Pie Dough

Handling Instructions:
1. Remove dough from box. Let thaw in bag (approximately 3-5 hours). Dough must be completely thawed before handling to avoid breakage.
2. Remove thawed rolled pie dough from bag. Place rolled pie dough into microwave for 10 to 12 seconds. Note: Dough must be thawed before placing in microwave.
3. Gently unroll dough into an ungreased 9” pie pan and press it against the bottom and sides.
Helpful Hint: Pie pans vary in shapes and sizes. It may be necessary to roll out pie dough to fit pie pan. First dust countertop and pie dough with flour before rolling.
4. Once thawed, dough can be refrigerated for up to 3 days.

For a One Crust Pie:
Edge can be fluted by folding excess dough under and shaping with fingers.
If fluted edge is not desired, just cut off extra dough. Finish according to recipe and place on a sheet pan to bake.

For Recipes Calling For a Pre-baked Pie Crust:
Chill shaped pie crust in refrigerator while oven is pre-heating to 400°F.
Using a fork, prick holes all over the crust. Place on center rack in oven and bake until it is just brown on the edges, 13 - 17 minutes. Ovens vary, you may need to adjust time or temperature.

For a Two Crust Pie:
Place filling in pie crust. Brush edges of crust lightly with water. Gently unroll second crust and place centered on top of filled pie. Lightly press bottom and top crust together and flute edge with desired shape. Cut a few openings in the top crust for steam to escape. Place pie on a sheet pan and bake according to recipe.

The pie shell baking instructions can also be found on the on the back of the label along with additional recipes. To read and use the label as your baking guide, just remove the plastic lid and flip it over!