For those looking to make a classic dessert, grocery stores have you covered with frozen and refrigerated premade pie crusts.

Pastry chef Pichet Ong, author of “The Sweet Spot” cookbook and pastry chef of Hiraya Café and Kayu in Washington, D.C., recently tried a frozen pie crust that exceeded expectations.

Once it’s frozen and the day of serving has come, remove your pumpkin pie from the freezer 12 hours beforehand. Stick it in the refrigerator (not on the counter to defrost at room temp!

The big moment came. The pie was brought to the table, and my wife asked if the hostess would permit her to cut and serve each person a piece. And so she began. But the freaking pie would not cut.

Press the sheet over the frozen pie crust, then pour 4 cups of pie weights (dried beans or dry rice work too) on top of it to flatten the sheet against the crust and fill the pie plate.