You can thaw it at room temperature for about 20 minutes or in the fridge for a few hours. Avoid thawing in the microwave, it can lead to a soggy bottom crust, and nobody wants that.
Pre-Baking or blind baking is especially good for cream pies. Line the crust with parchment paper and use dry beans or pie weights. Click through for more tips
Overbaking: A golden brown finish is what you’re after. Soggy Bottom: Pre-bake pie crust for puddings and very wet fillings.
Crimp the edges for that homemade touch and use an egg wash for that gorgeous golden brown finish. Get creative with your pie crust toppings!
We have so many sweet pie recipes to choose from and most work really well with a frozen pie crust. Our savory Tourtiere or Broccoli and Bacon Quiche taste wonderful in a frozen shell, too.