Not all frozen pies are created equal. You’ve got fruit pies, pot pies, quiches—each one is a different beast. But here’s the golden rule: ignore the dang box instructions for a sec, because they’re often too vague or just plain wrong. Your oven’s personality matters more than a mass-produced label.
I’m talking about getting friendly with your oven’s hot spots. Open the door, stick your hand in (carefully!), and feel if the back is roasting like a dragon’s breath while the front is napping. Rotate that pie halfway through—your future self will thank you.
