Baking Instructions for GFPBS190

Product thawing

Place the pastry shells on bench/ baking tray to thaw to room temperature - approximately 30 minutes.

Oven temperature

Pre-heat fan forced oven to 190-200°C.

Fill temperature

Ensure your fill mixture is at room temperature.

• If the fill is too hot the fat in the pastry will melt and the filling will boil out before the pastry is baked.
• If the fill is too cold the pastry will not bake out.

Assembly

For a quiche:

Once the pie shells have thawed, fill each shell with room temperature quiche filling - take care not to over fill the shells or allow any fill in between the pastry and the foil, as this will cause the pastry to stick to the foil and prevent the pastry from baking evenly.

For a pie (with a puff pie top):

1. The GFPBS190 is best coupled with the Vegan & Gluten Free Puff Roll - 5kg (VGFP5) from which you can cut your own puff pie tops. See detailed instructions for thawing, storage, and unrolling procedure for VGFP5.
2. Once the pie shells have thawed, fill each shell with room temperature pie filling - take care not to over fill the shells or allow any fill in between the pastry and the foil, as this will cause the pastry to stick to the foil, and will prevent the pastry from baking evenly.
3. Cut your pie tops from the Vegan & Gluten Free Puff Roll. (Place the remainder of the roll back into existing packaging and place in cold room/ fridge).
4. Place puff pie tops onto the pie bottoms and press firmly around the edges of the pie to seal.
5. Cut two small air holes into the pie lid using a pair of scissors to release steam during the cooking process.
6. Garnish pie tops if desired (e.g., sesame seeds or poppy seeds).

Baking time

Place baking tray into pre-heated 190-200°C oven and bake for approximately 20-24 minutes.

Did you know?

Ready Bake has a Gluten Free 209mm Savoury Pie Shell with matching Puff Pie Top (GFPBT209) to make your own variety of family size gluten free pies.