Pie Care + Cooking
We want to ensure you have the most delicious experience no matter when you plan to serve your pie and baked goods. Our most sought after information is below, but please feel free to contact us with any other questions you may have.
Storing fresh pies
Fruit and Nut Pies:
Store at room temperature for up to 2 days, then refrigerate for up to 5 days.
Custard and Chess Pies:
Store at room temperature for 1 day, then refrigerate for up to 5 days.
Cream Pies:
Refrigerate immediately, fresh whipped cream will start to break down after 2 days in the fridge.
Savory Pies/Quiche:
Serve warm, then allow to cool to room temperature before refrigerating for up to 5 days.
reheating fresh pies
Our all-butter crust will soften when stored in the refrigerator or if heated in a microwave, but should crisp if reheated in an oven.
Sweet fruit, nut, or custard pies (not cream):
Reheat uncovered in a warm oven (~300 degrees) for 10-15 minutes (room temp) or 20-25 minutes (refrigerated).
Quiche or Savory Pies:
Reheat in a 350 degree oven for 25-30 minutes, covered with tin foil. Foil can be removed for last 5-10 minutes for a crispier top.
FREEZING: We do not recommend freezing our baked pies.
frozen products
Remove any plastic wrap before baking.
DO NOT DEFROST before baking.
Place items on a baking sheet lined with parchment paper or foil. Home ovens calibrate quite variably, so please check your baked goods throughout the cooking process, adjust your oven accordingly, and rotate your sheet pan for even baking.
Times below are estimates and cannot be guaranteed
Meat Pies:
Unbaked savory pies can be frozen for up to three months if wrapped well in plastic. To bake, remove plastic wrap and place on a sheet pan lined with foil or parchment paper. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45-60 minutes (or longer) until the filling is bubbling and the crust is deep golden brown.
Mac ’n’ Cheese:
Unwrap plastic wrap, place on baking sheet into preheated 350 degree oven for 50-75 min, until actively bubbling and the breadcrumbs are browned.
Scones:
Bake at 375 degrees for 20-30 minutes until golden and spring back when touched. You can also check doneness with a toothpick, check the tallest part of the scone, no crumbs should stick.
Biscuits:
Bake at 400 degrees for 15-20 minutes until they rise and are deep golden brown, they will spring back lightly when touched.
Cookies:
Bake at 350 degrees for 10-15 minutes until centers are just cooked and bottoms are browned slightly, cool on a rack.
Rugelach:
Bake at 350 degrees for 20-30 minutes, rotating every 7-8 min, until the edges are crispy and the crust is browned.
Galettes, Hand Pies, Cutie Pies, Ham and Cheese Rolls:
Bake at 375 degrees for 25-40 min until the filling is bubbling and deep golden brown (check after 25 min). Cutie Pies and Ham and Cheese Rolls often require less baking time than Hand Pies and Galettes.
