Remove pot pie from outer carton; leave pot pie in paper tray. Made without artificial flavors or preservatives. The verdict: Mrs. Smith's was the only pie whose instructions stated that pie weights or filling the empty pie crust with an empty pie pan was necessary, in addition to pricking the crust all over. 7. bake at 375 f for 50 minutes or until crust is a rich golden brown. Prick the bottom crust with a fork, and moisten the edge with water. When not working in her family-owned food and bar business, Viola Horne can almost always be found with a cookbook in one hand and a whisk in the other. Thoroughly poke bottom and side of crust with fork. Watch your crust closely because it doesn't take long for an empty pie shell to cook! 6. center pie on aluminum covered baking sheet and place in preheated oven. Instructions: Keep frozen. Pour the filling into the prepared pie crust. 5. cool completely and pour desired filling into crust. Deselect All. Instructions below match photo above from left to right: On a lightly floured surface, roll out pie crust into a 13-inch circle . 5. cover pie with second crust, crimp edges well, and cut several slits in top crust to let steam escape. Lay five dough strips over the filled pie parallel to each other and evenly spaced. do not allow pizza to thaw before cooking. A good pie starts with a tasty pie crust. Fill with your desired filling and bake according to your recipe. You can thaw them in about 15 minutes. Place frozen pie on cookie sheet. 4. place on baking sheet and bake on middle oven rack for 10-12 minutes until light brown. This gluten-free pie crust is pre-made and goes right into the oven frozen. These make it very simple to use them- just add filling and put in oven. For the crust I used my absolute favorite gingersnaps ~ Nyåkers ~ they come in a beautiful tin from Sweden, they’re super thin and crisp, and the flavor is bright and peppery. Create your next culinary masterpiece with Great Value Traditional Pie Crusts.