A regular crust holds 2 2/3 cups. A deep dish crust holds 3 3/4 cups. An extra large crust holds 4 cups.

For the most uniform baking, pies should be baked on the center oven rack.

This allows the bottom crust to bake thoroughly. It also prevents sogginess by transferring heat from the cookie sheet to the pie tin. A cookie sheet can also catch any filling that might boil over. Lastly, baking the pie on a cookie sheet helps you safely remove it from the oven.

As stated in other tips, baking the pie on the center or lowest oven rack assists in preventing a soggy-bottomed pie, as does baking the pie on a preheated cookie sheet. Using a cooling rack after baking also assists in preventing a soggy-bottomed pie.

Place baked sweet pies on a cooling rack for at least two hours before cutting them. Refrigerate cream and custard pies after cooling them. Cool main dish pies and quiches about 10 minutes before serving.

Cut cooled pies with a sharp, thin-bladed knife. For meringue or ice cream pies, dip the knife in warm water before cutting.

A fruit pie can be stored at room temperature for a day, but we recommend refrigerating it to be safe . All pies containing eggs, dairy products or meat (including custard or cream pies, quiches and main dish pies) must be stored in the refrigerator and consumed within two days.

We do not recommend refreezing thawed pie crusts, as this affects the quality of the pie. You can, however, bake the thawed crust as directed, and freeze.

Baked pumpkin, pecan and fruit pies can be frozen. Do not freeze custard pies, cream pies or pies with meringue toppings. When freezing a baked pie: Cool the baked pie to room temperature, wrap tightly with foil, and freeze. To serve, thaw wrapped pie at room temperature 30 minutes. Heat oven and cookie sheet to 350°F. Heat pie on cookie sheet 30 minutes.

Yes! For two-crust pies, do not cut slits in the top crust. Wrap tightly and freeze. When you’re ready to bake the pie, remove it from the freezer and cut slits in the top crust. Bake as your recipe directs on a preheated cookie sheet. For one-crust custard pies, such as pumpkin, follow these same directions (except the pie won’t have a top crust to slit).

Pillsbury® would like all stores to carry all our products. Unfortunately, this doesn’t always happen. We recommend you express your interest in a particular product to your local store manager.