Custom Pie Boxes

Steam, Grease and the Right Board

Savoury pies are usually sold warm, and warm pastry gives off steam. If that steam has nowhere to go, it condenses on the lid and drips back onto the crust, which then goes soft. Small vent holes or a perforated vent panel in the lid let the steam out while keeping the pie covered. For cold fruit or cream pies, vents are not needed and a closed lid keeps them fresher.

Butter-rich pastry and fillings can mark untreated board. A grease-resistant coating on the inside keeps the box clean and strong. Where pastry touches the board directly, food-contact grade board is available on request, and many bakers use a greaseproof liner or a foil tray inside the box for extra protection.

For large family pies, a heavier board gives a stiffer base that does not flex when the box is lifted from one side, which is how most customers carry them. p2 The grades are listed in the guide to board and card types.

Printed Pie Boxes for Bakeries and Pie Shops

A pie box is often carried through town, placed on a dining table and photographed before it is opened. That makes the lid the best spot for your logo and a short line about your bakery. Many pie shops use a simple design with one or two colours on kraft board, which suits the honest, homemade feel of pies.

If you sell several varieties, a small printed area on the side or a sticker can show the flavour. That saves you ordering a different box for each pie while still telling staff and customers what is inside. A window in the lid lets customers check the pie before leaving the counter, which reduces the number of boxes opened and closed at the till.

For gift pies and special bakes sold in delis and farm shops, white board with full colour print and a foil logo adds a premium touch.

Sizing Around the Tin

Measure the outer diameter of your pie tin or foil tray at its widest point, which is usually the rim, not the base. Then measure the height from the bottom of the tin to the highest point of the crust or topping. Add a little room on each side so the tin slides in without scraping the box, and allow extra height for meringue or decorated tops.

If you use several tin sizes, list them all. One box size can sometimes serve two similar tins, but a pie that slides around in an oversized box is more likely to be damaged. For slices, measure the length of the wedge from point to crust and the height including any topping. p1 The guide to measuring a product shows how to allow for a domed top.

From Oven to Counter: Packing Tips

Timing makes a bigger difference to pie quality than most people expect. Let a savoury pie rest for a few minutes after it leaves the oven before boxing it, so the first rush of steam escapes into the kitchen rather than into the box. For pies kept warm in a heated cabinet, box them only when the customer orders, and use a vented lid.

Fruit pies with juicy fillings can bubble over the edge of the tin. A square of greaseproof paper under the tin catches any drips and keeps the base of the box clean, which matters when customers are carrying the box against their clothes. For cream-topped pies, chill them fully before boxing so the topping is firm and less likely to smear if the box is tipped.

When stacking boxed pies for a large order, put the heaviest at the bottom and never stack meringue or lattice pies under anything. A simple printed 'this way up' arrow on the lid helps delivery drivers and catering staff keep fragile pies level. p2 Pies that travel to events go more safely in bakery boxes with a carry handle.

Measure the Tin at the Rim and the Pie at the Crust

A pie box is sized from two figures that are easy to get wrong: the tin is measured at the rim, which is wider than the base, and the height is taken to the top of the crust or meringue, not the top of the tin. Take both from your largest pie, add 5 mm each way for a slide-in fit and, for topped pies, another 15 mm of head height. List every tin size you use rather than guessing which ones share a box.

Say which pies are sold warm, because they need vents in the lid, and which are cold, because they do not. Then send the logo and the quantity per size. The custom quote arrives by email within one working day, from £0.25 a box, with the minimum set per job.

The free proof shows vents, window and print on the flat box. Production takes 4 to 7 working days after approval and the flat boxes reach UK mainland addresses by free tracked delivery. Bakeries that sell slices from a chiller usually add a triangle box for single slices in the same print.