Bake Guide

Perfect if you are baking straight from the freezer.

• Preheat oven to 210°C bake.
• Place frozen pie on an oven tray on the bottom rack.
• Bake for 50 to 60 minutes until the pastry is deep golden and the filling is piping hot in the centre.
• Rest for 5 minutes before serving.

We recommend baking from frozen on bake only, not fan bake, for the best pastry result.

If you have defrosted your pie in the fridge overnight.

• Preheat oven to 210°C bake.
• Place frozen pie on an oven tray on the bottom rack.
• Bake for 50 to 60 minutes until the pastry is deep golden and the filling is piping hot in the centre.
• Rest for 5 minutes before serving.

• Pastry is deep golden on top and around the edges
• You can see the filling bubbling slightly around the vents or edges
• The base feels crisp when you lift the pie gently with a spatula
• The centre is piping hot when checked with a knife tip or skewer

Oven temperatures can vary. If in doubt give it a few more minutes.

Storing your pies

• In the fridge: Keep chilled pies in the fridge and bake within 2 days of defrosting.
• In the freezer: Store pies frozen and use by the date on the packaging.

Reheating leftovers

• Reheat slices in a 180°C oven until hot in the centre and the pastry has crisped again.
• We do not recommend microwaving. The pastry will go soft rather than crisp.

• Bake your pie on the bottom rack so the base cooks through and stays crisp.
• For a glossy top, brush a light egg wash over the pastry before baking.
• Do not egg wash when baking from frozen. Let the pie defrost a little first or bake from chilled.
• Use a preheated tray if you like an extra crisp base.
• Let your pie rest for 5 to 10 minutes before cutting so the filling settles.