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)

1. Thaw Crust First.
2. Prick bottom of thawed crust with a fork.
3. Bake at 375 for 12-14 minutes, or until almonds are lightly browned.
4. Cool before filling.

OR

Fill Crust then Bake:
(Commonly used for fruit pies, pecan pie, pumpkin pie and cheesecakes) 

1. Thaw Crust First.
2. Bake entire pie per your recipe instructions.

One Key Point!

1. Keep Frozen until Ready to Use.

Note: They may compliment the crust, and not your filling!