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• To serve a pie at an even temperature, defrost overnight in refrigerator for at least 12 hours.
• All of our thaw & serve pies can be defrosted at room temperature. The Key Lime & Chocolate Satin will be best if defrosted for no more than 2 hours.
• Banana & Coconut Cream pies may require additional defrosting times.
• Insert knife in center of pie to determine if pie is defrosted.
• Run hot water over knife before cutting. This will ensure a smooth cut.
• Refrigerate unused portion to retain maximum flavor.
• Best if used within 3-4 days after pie has been defrosted.
• Do not refreeze pie.

• To remove the pieshell from its pie tin, carefully tilt the pie shell & run warm water on the bottom of pie tin for only 3 seconds. This will easily release the pie crust from the tin. Gently remove pie crust & place on wax paper to defrost.
• To keep the edges from burning-remove pie after 25 minutes, cover with foil strips, carefully place back into oven & bake remaining time.
• Prick pie shell across the bottom & sides of shell with fork to ensure even baking.
• Pie crusts may shrink slightly during baking. To minimize shrinkage, try placing an empty pie tin on top of pie shell and bake as directed.
• If the edges of the pie crusts break off , try wetting your fingers with water & crimp the loose pieces together.
• Baking times are merely guidelines. Since home oven temperatures vary, be sure to check pie 5-10 minutes before the end of the suggested bake time or until top is golden brown.
• For convection ovens, cooking time will be less. Check conversion guidelines in the instruction manual for your oven.

• To make holes in the crust of the pie without cracking the dough try either of these tips. Gently rock a fork back & forth while adding slight pressure to make holes for ventilation. Be careful not to use too much pressure to prevent the dough from cracking.
• Always bake on the middle rack to allow maximum circulation of heat.
• Brush beaten whole egg over top of pie for a smooth shiny finish.
• Line your cookie sheet with foil to catch any juices that may bubble over from our "full of fruit" pies.
• Cool pies for 2 ½ hours before serving. If you prefer a pie slice that spreads less on the plate-allow pie to cool for 3-4 hours or overnight at room temperature.
• Always bake pies from a frozen state for best results. DO NOT THAW PRIOR COOKING.
• For convection ovens, cooking time will be less. Check conversion guidelines in the instruction manual for your oven.