Pie Packaging Ideas: 5 Checks Before You Buy

On this page

1. What does the pie need to survive the trip?
2. Box, bag, or wrap: which one fits your pie?
3. How do you keep the crust from cracking?
4. How do you protect a meringue or lattice top?
5. What does packaging cost per pie?
6. What to check before you order 100 boxes
7. How do you label a pie box for a market?
8. How do you stack pies without crushing the bottom box?
9. How do you keep a pie from sliding in the box?

The right pie packaging ideas depend on how you sell, because a whole pie for pickup needs different protection than a slice sold at a market. Start with how it travels, then work back to the box.

What does the pie need to survive the trip?

A pie is heavy and fragile, so the base needs to support the whole weight without flexing. The sides need to stop the pie from sliding, and the top needs to stay off the crust. If you stack pies, the bottom box must hold the weight of the ones above.

Think about the trip, because a pie that goes to a neighbor is different from one in a cooler. The longer the trip, the more protection you need for the crust. A sturdy box with a flat base is the starting point for any pie packaging idea.

Box, bag, or wrap: which one fits your pie?

A box is the usual choice for a whole pie, while a bag works for a pie you hand over in person. A wrap is for a slice or a pie that goes straight into a cooler. Pick the one that matches how far the pie travels.

If you sell at a market, a box lets you stack pies and keep them clean. If you deliver, a box with a handle is easier to carry. If you ship, you need a box plus padding, and you should never ship a pie in a bag.

How do you keep the crust from cracking?

1. 1

   Cool the pie completely.

   A warm pie steams and softens the crust. Let it cool on a rack before it goes near a box.

2. 2

   Line the base.

   A circle of parchment or a thin board stops the pie from sticking. It also lets you lift the pie out without touching the crust.

3. 3

   Set the pie flat.

   Place the pie in the center of the base. Do not tilt it. A tilted pie slides and cracks.

4. 4

   Close the lid without pressing.

   The lid should sit above the highest point of the pie. If it touches, you need a deeper box.

The crust cracks when the pie moves, so a liner that grips the base stops the slide. A box that is the right depth stops the lid from pressing. If you use a dome lid, check that the dome clears the highest point of the meringue or lattice.

How do you protect a meringue or lattice top?

A meringue or lattice top is the highest point of the pie, so a standard lid can press it down and crack it. Measure from the base to the highest peak, then choose a box with enough depth.

A dome lid can clear the top if the dome is tall enough, so check it against the highest point before you buy. If the lid touches, the crust will crack in transit, and a deeper box or a dome lid solves this.

Do not press the lid down to close it, because if the box does not close without pressure, it is the wrong box. Return to the measurement step and choose a deeper size for your pie.

What does packaging cost per pie?

Add the box, the liner, and the label, then divide the pack price by the number you bought to get your cost per pie. Then add your ingredient cost and your labor, and the number left after all three is your margin.

For example, say you sell a pie for $25, and Brevl takes 0% commission, so you keep the full $25. Your overhead is the $20 monthly Brevl fee, which is $2 per pie if you sell 10 pies a month. Now subtract your ingredient cost, your labor cost, and the $2 overhead. The number left is your margin, so write your own numbers in the same order.

If your margin is too thin, change one thing, such as using a simpler box or buying in a larger case. You can also raise your price, but do not skip the labor line, because your time is a real cost.

What to check before you order 100 boxes

Order a single box first, then put a real pie in it and close the lid. Shake it gently, and if the pie moves, the box is wrong. Check the label space and the stack strength before you order the case.

Ask the supplier for the box dimensions, then measure your pie at its widest point and add half an inch for the liner. If the box is too big, the pie slides, and if it is too small, the crust cracks. The right size is snug but not tight, so check the fit with a real pie.

How do you label a pie box for a market?

Check your state cottage food rules first, because your state may require your business name, the product name, the ingredients, and an allergen note. Some states also require a phone number or address, so use a template and print on a sticker that sticks to the box, not the crust.

Leave space on the lid for the label, because a label on the crust can tear the top. A label on the side can be hidden when pies are stacked, so put the label on the top or the front of the box.

Check that the sticker sticks to the box material, because a sticker that falls off leaves your pie unlabeled. If your state requires a phone number, leave room for it, and print a test label before you print a full sheet.

How do you stack pies without crushing the bottom box?

If you stack pies, the bottom box must hold the weight of the ones above, so check the stack strength before you order a case. A box that flexes under one pie will crush under three, so put the heaviest pies at the bottom.

A flat base spreads the weight, and a snug lid keeps the stack straight. If the stack leans, the pies slide and the crust cracks, so test a stack of three boxes with real pies.

If the bottom box bows, use a stronger box or do not stack, and never stack more than the box can hold. A crushed pie costs more than a stronger box, so protect the bottom of the stack.

How do you keep a pie from sliding in the box?

A liner that grips the base stops the slide, so use a circle of parchment or a thin board. Place the pie in the center of the base and do not tilt it, because a tilted pie slides and cracks.

If the box is too big, the pie moves, and if it is too small, the crust cracks. The right size is snug but not tight, so add half an inch for the liner and measure the widest point of your pie, including the rim.

• Wholesale pie boxes: 5 checks before you buy
• Pie label template: 7 fields and a state rule check
• Pie selling business: cost per pie and your margin
• Apple pie packaging template: 6 fields and a cost check
• Selling guides for home bakers

Common questions

What is the best box for a 9 inch pie?

A 10 inch square box with a 3 inch depth fits most 9 inch pies. The extra inch gives room for a liner and a label. Check the depth against your highest crust. If you add a dome lid, measure that too.

Should I use a bag or a box for pie?

A box protects the crust and lets you stack. A bag is cheaper and works for a pie you hand over in person. If the pie travels in a car or sits on a market table, use a box. For a quick pickup, a bag is fine.

How do I label a pie for sale?

Check your state cottage food rules first. Your state may require your business name, the product name, the ingredients, and an allergen note. Some states also require a phone number or address. Use a template and print on a sticker that sticks to the box, not the crust.

Can I reuse boxes?

No. A used box may carry grease or crumbs. It also loses its shape. A new box protects the pie and looks professional. The cost per pie is small when you buy in case quantities. Buy new boxes in the size you use most.

What if my pie is still warm?

Never box a warm pie. The steam softens the crust and makes the box soggy. Let the pie cool completely on a rack. Then box it. If you must deliver warm, use a vented box or leave the lid open until it cools.

General information, not legal advice. Check your state cottage food rules for labeling and sales.