Bake a frozen pie crust by first determining how the crust is to be used and then either preparing and baking, or filling and baking. Some recipes call for pie crusts to be baked before use, while others allow the crust to bake with the filling.
Frozen pie shells for custards, pudding pies, ice cream pies and similar desserts must be baked before filling. Check the instructions on a store-bought pie for exact baking directions. Basic instructions begin with preheating the oven to 375 F. Allow the pie crust to thaw for 15 minutes, and then place it on a baking sheet. Prick the sides and bottom crust with a fork to prevent the crust from shrinking while cooking.
To ensure the crust keeps its shape during baking, fill it with a heat proof material. A pie plate the same size as the pie is a good option. Alternately, line the pie crust with aluminum foil or parchment paper, then fill the crust with dried beans or rice. Bake the pie shell for approximately 10 to 12 minutes, and cool completely before filling.
For recipes such as pumpkin pie, quiche, pecan pie and other one-crust delights, simply mix the filling and pour into the pie crust. Follow the directions from the recipe for preheating the oven, and place the pie shell on a baking sheet. Bake as directed.
