So, I met an amazing woman lately that actually understands my affinity for pie throwing. It's crazy, she understood quite a few of the nuances right off the bat. She's exactly my type as well, and our comfort level with each other makes navigating these conversations effortless.

So, I never wanted to use pie tins because they might hurt, and paper plates are kind of... Well.. perhaps not the best ever. I want to show her a fully unadulterated experience.

The time I tried frozen pie crusts, I found they'd always crumble in my hands or break apart when trying to pick up the pie. Are there any tips any of you might be able to share here? It is possible that the filling was too heavy last time, but overall I recall it being really difficult and just resorting to heavy duty paper plates.

Thanks for your advice.

You can fold down the metal sharp rim of the tins and go that route, I've had no injuries yet!

Sara Lee pie crusts were the only ones I ever found that basically never broke apart.
With different (cheaper) varieties your results will vary. I have found that a good solution is to coat the crust in egg yolk before baking, as that seems to fortify it. Then when ready to fill, flip the crust so you can remove the tin underneath, set that crust down, add filling, and then lift.

Wal-Mart crusts used to be good and decent but now they bake super hard. So maybe they will work for you? They don't break apart at ALL anymore which was actually a deterrent for me, it's like putting pie filling on a hard slab.

You can also use the plastic fillers instead of pie tins, which I do for most pies now to avoid any injury.

Yo Rich Noted on Walmart crusts. That would suck. And plastic fillers, I always forget, and I've seen your work with them and it's offered great results.

Be careful not to step on them and they don't fall apart.

No, yeah, ya just gotta be careful with them. There's a certain color when baking the frozen ones that is perfect to hold, throw and not fall apart.

It's a light golden brown but with just a hint of dark brown.

SEE PIC BELOW

You can also bake the frozen crusts a Lil longer in the oven to make sure they r firm but u lose a Lil bit of the explosiveness of the crust blasting on a good throw. I usually cook them about 4 min more than the directions say n let them sit till they r cool n get good effects!

The gluten free ones I've used tend to not break as much all though I'd prefer them too but that's just me. They r def nice expensive though n easily over cook in our oven but it's a super cheap oven so maybe it just sucks

I've had some success with this as well. I puncture the frozen crust like the directions say, but then i also add a few sprays of PAM or aerosol butter to inside of the crust. probably the same effect overall, but i only bake an extra 2-3 minutes. the butter makes it "crisp up" and you can get the full pie crust out of the tin. they're still tricky when there is alot of weight in the shell.

honestly frozen crusts are too labor intensive (like all things messy) and for me, theyre too inconsistent. Prepping, baking, cooling, further prepping..... I don't use baked crusts very often because of that. the premade rte pie crusts are great. in the US you can find the walmart/great value brand for about $1 each. fold down the metal edges and they're safe. Also, you can use the clear liner as an additional pie tin/delivery system like mr. slapstickstuff suggested.