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

If your recipe doesn't ask you to blind-bake (pre-bake) your crust:

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.


If your recipe asks you to blind-bake the pie shell before adding the filling:

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

Preheat the oven to 350 f. 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.

Cut a piece of parchment paper to be placed on top of your pie shell. Pour 2 cups of dried beans or uncooked rice on top of the parchment into the pie pan, to weigh down the parchment paper. This will help to weigh down the crust and help it to bake evenly. 

Once the oven is thoroughly preheated, place the pie shell on the hot baking sheet and bake for 25 min. Then carefully remove the parchment paper and put the pie shell back in the oven for 5-10 more minutes, or until slightly brown. 

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

Happy baking!