the care & feeding of your real pie
How do I bake my frozen product? Please click here for instructions
What happens when you get home with your Real Pie? Here are a few tips, and answers to some of our most frequently-asked questions
Please (we implore you!) do not microwave your Real Pie to warm it. It makes the crust rubbery and tough; and the fruit inside gunky and unevenly heated. It’s best to warm it an oven at a low temperature ( 225-250°F) for 8-10 minutes; or heat slices in a toaster oven.
How many slices can I get out of a Real Pie?
We always say that a Real Pie serves 6 people generously or 8 people thriftily. Our galettes and cream pies easily serve 8-10 people.
What’s the best way to store my pie when I get it home?
Home storage varies, depending on the variety of pastry you choose. It’s best to ask a staff member at the time of purchase for specific instructions. However, a good rule of thumb is:
▪ Fruit or nut pies, tarts and galettes: Store covered at room temperature. If not consuming the day of your purchase, it’s best to gently warm the pie or galette at 225-250°F for approximately 8-10 minutes before serving. Fruit pies can be kept at room temperature for two days; then you can store them, wrapped with plastic wrap, in the refrigerator for up to two days longer. Gently reheat in a 225-250°F oven before serving.
▪ Custard (egg-based) tarts and pies: If not consuming within several hours of purchase, wrap snugly with plastic wrap (otherwise they will absorb odors from the refrigerator) and refrigerate. Remove from refrigerator 60-90 minutes before serving, and gently heat in a 225-250°F oven if needed.
▪ Cream pies: Leave pie in the box and refrigerate as soon as you get home. Can be stored in the refrigerator for two days.
▪ Pot pies, quiches, and hand pies: If not consuming within several hours of purchase, wrap snugly with plastic wrap (otherwise they will absorb odors from the refrigerator) and refrigerate. To serve, remove from refrigerator and gently heat in a 225-250°F oven until heated throughout.
▪ Cookies and muffins: Store in an airtight container at room temperature.
Is it possible to freeze already-baked pies?
▪ Our galettes and cream pies do not freeze successfully.
▪ In many cases, it is possible to freeze already-baked fruit (and some custard-based) pies. It’s best to ask a staff member at the time of purchase about your specific pie, but a good rule of thumb is:
Make sure your pie is completely cooled before double-wrapping it securely with plastic wrap or placing in a heavy-duty freezer bag. This is very important because pies easily absorb odors from the freezer if they are not well-wrapped. Place it back in its box (if you have room in the freezer) to prevent breakage. Remove pie from freezer 4-5 hours before serving and remove plastic wrap. Allow pie to thaw in a protected area, uncovered. Approximately one hour before serving, place the pie in a 225-250°F oven until pie is just gently heated throughout (if you have to, stick your finger in the center to check the temperature!).
▪ Pot pies: freeze as instructed above for fruit pies. However, transfer directly from freezer to a pre-heated 275°F oven (don’t forget to remove plastic wrap) and heat 60 minutes, or to your liking, in oven before serving.
▪ Hand pies: freeze as instructed above for fruit pies. However, transfer directly from freezer to a pre-heated 275°F oven (don’t forget to remove plastic wrap) and heat 20 minutes (30 minutes for savory), or to your liking, in oven before serving.
What’s the best way to cut a piece of pie?
It’s best to use a sharp, serrated knife or sharp, wide-bladed knife. Dull knives will not cut well through the crust and filling and you’ll end up mashing the pie! First, cut through the diameter of the pie, creating two equal halves. Then proceed to cut and remove individual pie slices one at a time. To remove a slice from the pie tin, use your fingers to carefully bend the edge of the tin under the slice you’d like to serve. This allows space to slide a pie server in without breaking the edge of the crust.