Thaw pie shells and tops completely before baking. For prebaked shell, dock thawed pastry with a fork and bake at 400F until golden brown, 12 – 15 minutes.
For fruit pies, thaw pastry, fill pie with desired fruit and seal edges of top to shell with milk or an eggwash. Crimp edges firmly and vent center top of pie to allow steam to escape. Bake at 425F for 15 minutes, then reduce heat to 350F and continue baking for 30 minutes or until fruit is done.
