+ Pie Tips- Serving & Storage

FRESHLY BAKED PIES:
Storage: Always REFRIGERATE AFTER PURCHASE. Because our pies are made with real fruit and butter, to preserve freshness they should be refrigerated unless they will be eaten immediately. Freshly baked pies will keep 6 - 8 days when refrigerated. Unrefrigerated pies will keep from 4 - 6 days, depending on temperature. Store in a cool place.

Serving: To serve at room temperature, remove the pie from the fridge 30-50 minutes before serving. To enjoy our fresh fruit pies warm from the oven, preheat oven to 350 degrees. Place uncovered pie on a baking sheet in the center of the oven. Bake for 10 - 15 minutes, until warm.

Slicing pies: For the best slices, use a wide-bladed sharp knife without serrated edges. To remove a slice from the pie tin, use your fingers to carefully bend down the edge of the tin under the crust of the slice you’d like to serve. This allows a space for the pie server to get in, without breaking the edge of the pastry.

KEY LIME PIE: To preserve freshness, KEEP PIE IN THE FREEZER after purchase. Defrost in refrigerator for about 1 hour prior to serving. Or cut a few slices from a slightly defrosted pie into the number of slices you wish to serve, and leave them at room temperature until they are defrosted to your liking. Put remainder of Key Lime back in the freezer. Key Lime pies will keep up to expiration date in freezer.

+ Ingredient Information

Pie Pastry: Our pastry crust is made with real butter and contains NO trans fat, NO lard or vegetable shortening, and NO hydrogenated oils. We do not use high fructose corn syrup. We use unbleached wheat flour.

Gluten Free/ Wheat Free Pastry: Our gluten free/ wheat free pastry crust is made with Garbanzo Bean flour, derived from chickpeas. Garbanzo bean flour is a wonderful alternative that is higher in protein and fiber than wheat flour. Plus it lends a rich flavor to all of our delicious pies. It's buttery and flaky, too!

No Sugar Added Pie: Our No Sugar Added Pies are made with organic Xylitol, a sugar substitute derived from vegetables and fibrous plants. Xylitol is delicious, light, and not too sweet. There is no cane sugar in this pie.

Palm oil Free: All Upper Crust products do not contain palm oil.

Sugar: Each 8" fruit pie contains less than 1/4 cup of sugar. We like to have the sweetness come from the fruit. Customers say our pies taste "like a dish of fresh fruit" and are "not too sweet!"

Key Lime Pie: Our Key lime pie contains authentic Key Lime juice from Florida.

+ Allergy Notices

Upper Crust is a 100% vegetarian bakery that uses no soy or peanut products.

Please note: Upper Crust bakery is NOT a nut free, dairy free or gluten free/wheat free facility.*

TRADITIONAL PIE SHELL ALLERGIES: Our TRADITIONAL pie crust shells contain Wheat and Milk

GLUTEN FREE PIE SHELL ALLERGIES: Our GLUTEN FREE pie crust shells contain Milk.

TRADITIONAL BAKED PIES: Our TRADITIONAL BAKED PIES contain Egg, Milk, and Wheat.

GLUTEN FREE BAKED PIES: Our GLUTEN FREE BAKED PIES contain Egg and Milk.

NUT ALLERGY NOTICE: Upper Crust is NOT a tree nut free facility. Walnuts and pecans are used in our bakery. Our Pecan pie contains pecan nuts, our Cran-Apple pie contains walnuts in the top streusel and our Amaretto Pumpkin pie contains almond extract and Amaretto liquor. While we make every effort to clean and disinfect all of our utensils, bowls, mixers, trays, etc. between each batch of pies to avoid cross-contamination of ingredients, the pies are made on shared equipment. There are no peanuts used in any of our products.

GLUTEN FREE ALLERGY NOTICE: Upper Crust Bakery is NOT a certified gluten free facility. Our Gluten Free/wheat free products do not contain any gluten or wheat. We make every effort to clean and disinfect all of our utensils, bowls, mixers, trays, etc. between each batch of pies to avoid cross-contamination of ingredients.

DAIRY ALLERGY NOTICE: Upper Crust is NOT a dairy free facility. All of our pastry dough is made with butter, including our Gluten Free recipe. All double crust pies have a pat of butter under the crust and are brushed with a beaten egg prior to baking to add color. Our Cran-Apple Pie has cream cheese on the bottom layer, the Pumpkin and Amaretto Pumpkin pies are made with evaporated milk and whole eggs, and the Key Lime Pie contains egg yolks and whipped cream.

+ Baking Frozen Pies

Keep frozen until ready to bake. Please note there are different instructions for gluten free pies, listed below.

Baking Instructions for FROZEN FRUIT PIES

1. Place oven rack in center position. Pre-heat oven to 425°.
2. Brush top of frozen pie with beaten whole egg (avoid edges to prevent over-browning).
3. Set pie on foil-lined cookie sheet and place in the oven.
4. Bake at 425° for 15 minutes. Reduce temperature to 400° and bake for an additional 20-30 minutes for Berry Supreme and Peach, or 35-45 minutes for Strawberry Rhubarb, Apple and Sugarless Apple.
5. Remove pie when the crust is evenly browned and the juice breaks through the crust and appears thickened and bubbling (ovens may vary, so adjust temperature and baking time accordingly and check doneness every 15 minutes).
6. Carefully remove baking sheet from the oven and allow the pie to cool at room temperature for 2-3 hours before serving.
7. Best if served within 3 days, or up to one week if refrigerated.

Baking Instructions for FROZEN GLUTEN FREE FRUIT PIES

1. Place oven rack in center position. Pre-heat oven to 350°.
2. Brush top of frozen pie with beaten whole egg (avoid edges to prevent over-browning).
3. Set pie on foil lined cookie sheet and place in the oven.
4. Bake at 350° for 15-20 minutes. Reduce temperature to 325° and bake for an additional 30-35 minutes, checking regularly.
5. Remove pie when the crust is evenly browned and the juice breaks through the crust and appears thickened and bubbling (ovens may vary, so adjust temperature and baking time accordingly and check doneness every 15 minutes).
6. Carefully remove baking sheet from the oven and allow the pie to cool at room temperature for 2-3 hours before serving.
7. Best if served within 3 days, or up to one week if refrigerated.

+ Satisfaction Policy

Our pies are made by hand, with no preservatives or fillers. They are filled to the brim with fresh fruit. During baking, the fruit bakes down a bit and the pastry can sometimes bend, creating texture or cracks in the top pastry. And the baking also can cause the juices to overflow, oozing out of the top. This is all completely normal for a homemade quality pie! Every pie is unique (not like machine manufactured pies!) Our pies are just like the kind you'd make at home.

Upper Crust Bakery is committed to the highest quality pies and satisfied customers. If you are not happy, then we are not happy. If you are not satisfied with any pie or product you have purchased, or not satisfied with the service you have received, please contact us immediately for a full refund.