The biggest mistake home bakers make with frozen crusts is not adjusting the oven temperature. Most frozen crust packages suggest 375°F, but I say go hotter at first, then lower. Start your pie at 400°F for the first 15 minutes to shock the crust into flakiness, then drop the temperature to 350°F to finish baking. This technique, stolen from sourdough bread baking, creates a better rise and a more even color.
Also, invest in a baking sheet. Place your pie dish on a pre-heated sheet pan in the oven. The extra heat from the metal hits the bottom of the crust directly, helping to cook it faster and prevent that dreaded soggy-bottom syndrome. It’s a two-dollar solution that feels like million-dollar engineering.
The Perfect Timing To Bake A Frozen Pie Crust Before Filling | ShunGrill
