Often asked: How do you cook frozen pie in a convection oven?

How to Cook Frozen Pie with a Convection Oven

If you’ve ever tried cooking a frozen pie in a traditional oven, you know it can be challenging to get that perfectly flaky crust and evenly cooked filling. But fear not, using a convection oven can make all the difference. In this article, we will explore the step by step process of cooking a frozen pie using a convection oven.


Convection ovens differ from traditional ovens in that they use fans to circulate heat throughout the entire cooking space. As a result, convection ovens cook foods faster and more evenly than traditional ovens. Using a convection oven for cooking frozen pies has several advantages:

  • The circulating hot air ensures even baking of the crust and filling.
  • The overall time for cooking is reduced due to the heating efficiency of the air circulation
  • There is no need to preheat your convection oven; hence you save on energy costs.

Preparing the Pie

Before we start baking our frozen pie in the convection oven, we need to prepare it properly. Here are some guidelines on how to do so:

Thawing Out The Pie

The first step in preparing your frozen pie involves thawing it out properly. Allow your pie to thaw completely before baking to ensure an even heat distribution on both your crust and filling. You may thaw it out either through refrigeration or by microwaving at low temperatures.

Refrigerator Method: The refrigerator thaw method could take longer compared with the microwave method because it needs more time for defrosting naturally. To use this method, remove your frozen pie from the freezer and put it into your fridge 24 hours before baking.

Microwave Method: It is important not to leave your pie in One position too long as doing so can cause part of it to become soggy while others remain ice-cold. You can do this by carefully microwaving the pie for 2-3 minutes on medium power, after which you let sit for some time before placing it in the convection oven.

Tips for getting the perfect crust

Aside from making sure your frozen pie is thawed out, it’s important to follow these tips for achieving that perfect crust:

Properly Crimp Edges: Before cooking, use a fork or spoon to crimp the edges of your pie; this helps seal everything inside and create an edge or rim. It also ensures that once baked, your crust doesn’t form any part pockets.

Venting The Steam: Be sure to vent your frozen pie as it cooks. Venting avoids steam build-up inside your crust, which could cause filling overflow or uneven baking. Most recipes direct you to prick several holes at the center of the topmost part about 5 times so that steam can be released during baking.

Setting up the Convection Oven

Set Your Oven Temperature: For savory pies like chicken and beef pot pies, preheat your convection oven to between 375°F and 400°F. Sweet dessert pies, however; like custards and fruit pies do well being cooked at around Fahrenheit level between 325 °F and 350 °F.

Fan-forced Cooking Method: A fan-forced setting is preferred when baking frozen pies in convection ovens because it circulates hot air more accurately throughout your oven. Be sure not to turn off the fan mode while baking products like meat pies or pastries with juicy fillings.

Placement Of Pie Inside Oven: You want to make sure that there is enough space in between each layer of food. For example, give at least two inches of space around all four sides of your frozen pie dish instead of overcrowding them in one section of the oven.

Baking Sheet/Dish Type Selection: A bakeware that can endure high temperature provides maximum heat distribution for your pie. Opt for ceramic or metal pans that promote even baking or pie dishes with thick walls. Lastly, the shape of your dish or sheet determines how quickly and evenly your pies cook inside the oven. See to it that you choose the right one.

Baking The Frozen Pie

Now that we have prepared our pie and properly set up our convection oven let’s continue by learning how to bake a frozen pie.

Preparation Before placing The Pie Into Oven: Before baking, add any finishing touches like egg wash, sugar topping, etc. You may also brush some milk onto the already water-sealed edges of your frozen pie. This step ensures your entire apple pie remains appealing while not leading into bubbly juices on top.

Checking For Proper Temperature During Cooking Process: Once baked, check at intervals with an OXO thermometer to ensure evenness of baking according to the specific filling instructions. Be sure not to over bake so you don’t end up burning it nor undercook (this tends to happen in high altitudes) all through to the middle.

Adding Toppings: Some recipes call for toppings made from buttery streusel or whipped cream on their pies due to their added flavor and invitation displays. Add them approximately ten minutes before removing from heat.

Checking If The Pie Is Done

To determine whether your frozen pie is done cooking, you can use these two methods:

Texture Of Crust: When done correctly, you should notice that there is brown coloration at borders when cooking sweet pies with visible crunchy texture while savories should have dark browns all through which is crispy or flaky Crust crusts

Internal Temperature Reading: Another way of knowing if your frozen cookery is done is by using an internal meat thermometer; checking its level within 160 degrees Fahrenheit minimum should suffice.

Taking Out And Serving The Pie

After checking to ensure your frozen pie is ready, remove it from the convection oven. Let it cool for about 30 minutes to allow the crust to solidify and set up before serving.

Presenting Your Golden-brown Delicious Dessert Perfectly On A Plate: Use either an attractive platter or ceramic dish (preferably white) as they highlight your dessert’s beautiful gold browns when ready for consumption.

Common Problems Encountered When Cooking A Frozen Pie in a Convection Oven

Sometimes, unexpected problems surface while preparing a frozen pie in the convection oven; here are solutions to some complaints users face:

Undercooked crust:

This can be prevented by extending baking duration and temperature once there are noticeable signs of under-cooking.

Over-baked filling:

To prevent boiling over or drying out results try lowering your heat some minutes before removing pie from oven.

Crust Soggy :

Use of an appropriate bake-ware like ceramic and others with even thickness walls is essential as well as re-dusting parts not properly rolled out.


Baking your frozen pie in a convection oven could be intimidating at first, but following these outlined steps should give you fantastic results. Remember always to monitor temperatures and cooking times carefully, especially when working with different fillings. By practicing these tips and suggestions therein, you’re expected to have a perfectly baked pie characterized by more evenly browned pies with crispier pastry layers than one cooked in a traditional oven. Don’t forget to present it attractively on a white-colored plate that highlights all of its beauty!


  1. Q: Can you put a frozen pie directly in a convection oven? A: Yes, you can. In fact, it’s recommended for best results. Just be sure to adjust the cooking time and temperature as needed.
  2. Q: How do I know when my frozen pie is done cooking in a convection oven? A: Use a thermometer to check the internal temperature of the pie. It should be at least 165°F (74°C) in order to ensure that it is fully cooked.
  3. Q: What if my frozen pie needs to be baked at different temperatures during the cooking process? A: Simply follow the instructions on the packaging or recipe that came with your pie. It may require you to cover the pie with foil partway through baking or adjust temperatures accordingly.
  4. Q: Can I use a convection oven to cook other types of frozen foods besides pies? A: Absolutely! Convection ovens are great for cooking many types of frozen meals, from pizzas and chicken fingers to casseroles and pasta dishes. Just remember to adjust the cooking time and temperature as needed for each specific dish.

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