How-to Bake A Pie

• To thaw a frozen pie, unwrap and heat at 325oF (160oC) for 45 minutes or until the centre is warm.
• Place baked sweet pies on a cooling rack for at least two hours before cutting them.
• Refrigerate cream and custard pies after cooling.
• Cool main dish pies and quiches for about 10 minutes before serving.
• Cut cooled pies with a sharp, thin-bladed knife. For meringue or ice cream pies, dip the knife in warm water before cutting.
• All pies containing eggs, dairy products or meat must be stored in the refrigerator for no more than two days.