EASY STEPS FOR PIES, TARTS, & QUICHE
For double-crust pies use: 9" & 91/2" standard plates,
91/2" deep dish plates, or 91/2" French tart tins.
For single-crust pies, tarts, or quiche use: 9" standard
plates or 91/2" French tart tins.
 Essential Baking Hints:
  • DO NOT UNDER-BAKE CRUST
    Ultimate flavor & texture depend upon sold nut browning.
  • Cover pie plate with sheet of foil if edge gets too brown.
  • ALWAYS place pans on a foil-lined baking sheet.
  • Never bake at 400 for over 10 minutes.
PREPARE CRUSTS FOR PAN.
• Peel wax paper off pastry circles
immediately, while product is still frozen.
• Thaw approx. 10 minutes. Pastry should
be cool but pliable; if too soft, put in
refrigerator 3 - 5 minutes.
• Do Not Microwave.
PLACE CRUST IN PAN OR TART TIN.
• Press dough firmly into sides and bottom
of plate or French tart tin.
• Pre-heat oven to 400.

TWO-CRUST PIE OR TART

• Follow steps 1 and 2.
• Fill & top with second crust.
• Tuck edge of top crust under
itself, even with pan edge.
• Firmly flute edge or press edge
with fork tine to seal both
crusts together.
• If using a French tart tin, press
off excess dough.
• Cut 4-5 slits in top crust for
steam to escape.
• Bake at 400° for 10 minutes, then
350° for at least 50 minutes.

ONE-CRUST FILLED PIE,
TART, OR QUICHE

• Follow Steps 1 and 2.
• Fold edge of crust under itself,
even with pan edge.
• Flute edge or press edge of pan
with fork tine.
• If using French tart tin, fold
excess dough back into pan,
and press it firmly into fluted
edge.
• Fill.
• Bake at 400 for 10 minutes,
then 350 for 20-30 minutes.

ONE-CRUST BAKED SHELL

• Follow Steps 1 and 2.
• Prick bottom and sides of crust
with fork (18-20 times).
• Firmly press a 12" sheet of
heavy-duty foil (or two sheets
of regular foil) against sides
and bottom of crust.
• Bake at 400 for 10 minutes,
remove foil, then bake at 350
for 12-15 minutes.
Flute
Lattice
French tin