Frequently Asked Questions

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Patti hand makes and bakes your pies fresh for you. They have a shelf life of 3 days, but are best when served fresh.

Cream pies must be refrigerated as soon as possible, but the fruit pies do best on the counter in a cool room.

On occasion, Patti can make that work. She is willing to make arrangements for different circumstances. During season, you can always order pies for pick up at the different markets she is attending.

Unfortunately, Patti does not offer gluten free pies at this time. She always encourages her customers to check out other local bakers who do.

YES! All of Patti's fruit pies are Vegan. Our crust are made with flour, salt, water and oil and our fillings have fruit, sugar and cornstarch.

 Baking Instructions for Pie Shells:

For unbaked shell: Fill and bake as directed in the recipe.

For baked shell: Preheat oven to 425. 

Allow the frozen crust to thaw enough to prick the bottom and sides thoroughly with a fork. (This prevents bubbles)

Bake on the middle rack until light brown, 12-15 minutes, cool.

Fill with your favorite filling.

*Oven temperatures may vary, so cooking time may vary also.

 Baking Instructions for small or large Fruit Pies:

Estimated Bake Time: 40 minutes (small pies) 50 minutes (large pies)

**Do Not Thaw. Keep pie frozen until ready to bake**

Preheat oven to 425.

Place on a cookie sheet to prevent drips and wrap foil strips around the edge of the crust to prevent overbrowning.

Bake on middle rack for 30 minutes (small pies) 40 minutes (large pies)

Remove foil and bake for 10 more minutes or until crust is golden brown.

*Oven temperatures may vary so cooking time may vary also.

*Apple pie is best if you bake until the juices bubble. If the pie is browning too quickly, turn the oven down to 400 and bake a few extra minutes.