1. Soften the Crust

Let refrigerated crusts stand at room temperature for 15 minutes, or microwave one pouch on DEFROST (30% power) for 10 to 20 seconds before unfolding. Remove frozen crusts from box and let stand at room temperature 60 to 90 minutes before unfolding.

2. Mend the Cracks

Wet your fingers with cold water and press edges together. Repairing cracks before baking will reduce the chance of cracks reappearing while baking.

3. Choose the Right Pan

Pillsbury^® refrigerated pie crusts are designed for 8-inch or 9-inch pie pans and 10-inch tart pans, but can be cut into other shapes. A few do's and don't's: Don't roll the crust larger or stretch it in the pan or it may shrink while baking. For the best baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans that reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much. Avoid pans with holes in the bottom.

4. Keep the Crust In Place

To keep the crust from pulling away from the pan during baking, press it firmly against the sides and bottom of the pan. Be careful not to stretch the crust.

5. Prevent Bubbles in the Crust

To prevent bubbles in an unfilled crust, generously prick the sides and bottom of the crust with a fork before baking.

6. Prevent Over-Browning

To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring” around the crust’s edge. Or use strips of foil on edge of crust. Be careful--the pie will be hot!