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Baking an unbaked pie: 

Preheat oven to 375 degrees. Put cold or frozen pie into the hot oven (important for best flakiness!). Bake until the crust is nicely browned and the filling is bubbling, about 60-80 minutes for a large pie and 45-60 minutes for a small pie. Let stand for at least 15 minutes before eating.
 

Reheating instructions for baked pies:

Warm in 350 degree oven until hot in the centre, about 30-35 minutes for a small pie and 40-50 minutes for a large pie. For sweet pies, reheating is optional and can be done (or not!) to your liking. 15 minutes in a 325 degree oven will refresh and re-crisp the crust nicely, up to 30-40 minutes if you prefer your filling warm.

Using your oven's convection setting and/or starting the pie in a 400 degree oven for the first 20 minutes before turning the temperature down to 375 will get your pie baked, browned and in your belly quicker!

Crusts are often made from lard, shortening, or a combination of shortening and butter. I choose the crust that I feel best compliments the filling. Please inquire if you wanted to know about a specific pie.

It doesn't hurt to ask! While it is not always possible to accommodate these types of requests, I do try where possible.