How to Use – Nut Pie Crusts!
EASY AS PIE! Bake then Fill OR Fill then Bake, just follow your recipe.
Bake Crust then Fill:
(Commonly used for refrigerated and frozen pies, such as pudding and custard type pies)
- Thaw Crust First.
- Prick bottom of thawed crust with a fork.
- Bake at 375 for 12-14 minutes, or until almonds are lightly browned.
- Cool before filling.
OR
Fill Crust then Bake:
(Commonly used for fruit pies, pecan pie, pumpkin pie and cheesecakes)
- Thaw Crust First.
- Bake entire pie per your recipe instructions.
One Key Point!
- Keep Frozen until Ready to Use.
Note: They may compliment the crust, and not your filling!
