Don’t you dare shove that frozen pie into a cold oven. It needs a brutal entrance into a preheated 375°F to 425°F world, depending on the pie. Fruit pies like it hot (we’re talking 425°F) to set the crust fast; pot pies are a bit more chill at 375°F. Crank that dial and wait until the beep screams at you.
Why the drama? Because a cold start turns the crust into a soggy, sad pancake. You want that first blast of heat to shock the dough into puffiness. Trust me, the pie can handle the heat—it’s been frozen, not fragile.
The Crust Shield Strategy
Here’s a pro move that makes you look like a culinary genius: wrap the edges of your pie crust with foil before baking. The outer rim cooks faster and can burn while the middle is still ice-cold. Tear off a strip of foil and mold it gently around the crust—loose enough to breathe, tight enough to shield.
If you’re lazy (like me 60% of the time), just check the pie at the 20-minute mark. If the edges look brown and angry, quickly slap on some foil mid-bake. No shame in playing defense.
