These instructions will work for both the Classic Pie Shell and the Shortbread Cookie Pie Shell.

Do not blind bake this crust, even if your recipe calls for you to do so. Because the crust is made with whole wheat flour, it will not get soggy. 

Remove your pie shell from the freezer about 30 minutes before using. The pie shell should go into the oven chilled but not frozen.

Pre-heat the oven to the temperature in your recipe. Place a thick-bottomed baking sheet on the middle rack of the oven to preheat as well. This will help to evenly distribute the heat from the oven to the aluminum pie tin.

Once thoroughly preheated, add your filling to the pie shell and place the pie on the hot pan in the oven.

When your pie is done, carefully remove it from the baking sheet and place it on a cooling rack to cool.


Happy Baking!

Happy baking!