Custom Pie Boxes & Pie Packaging
Pies are heavy, wet and usually still warm when they go in the box. That combination is rough on paperboard. A base that holds fine at the counter can soften on a twenty minute drive and give way exactly when someone lifts it out the car. We print a lot of pie packaging at ZEE Packaging and the base panel is where most of our attention goes.
Weight And Moisture Together
A filled pie is heavier than clients expect and the pie box has to carry that wet load.
- Board weight matched to the filled weight, never to the diameter
- Auto lock bottom once you pass a couple of pounds
- Corrugated base for anything nine inch and above
- Grease resistant treatment, fruit filling and butter both attack board
- Flat internal floor, any bow and the pie shifts on the drive
- Never spec a thin base for a warm fruit pie, damp softens it fast
Most failures we get shown are a base panel that gave out on the way home.
Steam Or Soggy Crust
Hot from the oven is where the trouble starts.
- Vent holes in the lid or side, trapped steam ruins a crust
- Let it cool a little before boxing if your service allows
- Kraft breathes better than heavily coated stock
- More vents on a deep filled pie than on a shallow tart
- Never seal a warm pie box airtight, the pastry goes soft within minutes
- Windows need a film that copes with steam without fogging
- Auto lock bottom carton the everyday pie box for a bakery counter
- Separate lid and base easier loading for a decorated top
- Window carton shows a lattice or crimp, strong pie packaging for display
- Corrugated transport box delivery and catering
- Handle box carry format for larger orders
- Slice carton single portion grab and go pie packaging
Sizes We Print Regular
Every pie box is built to your product, though these run often:
- 6" x 6" x 3" for a small individual
- 8" x 8" x 3" for an eight inch
- 10" x 10" x 4" for a ten inch pie box
- 12" x 12" x 4" for a deep filled family size
- 5" x 4" x 3" for a single slice
- 14" x 10" x 4" for a catering pie packaging tray
Measure with the dish and any pastry crimp, the rim adds more than people allow.
Board And Food Safety
- Food grade certified stock, always, no exception
- Kraft board, the most requested look in this category
- White SBS where you want vivid print
- 22pt to 24pt on anything eight inch and up
- Corrugated E flute for transport and larger sizes
- Grease resistant coating rather than a poly lining
Thin board under a hot filled pie gives way within minutes. We move clients up a grade rather than fix that later.
Choices That Cut Waste
- Recycled kraft pie box with no lamination
- FSC certified board, certificate on request
- Soy based ink through the run
- Grease resistant coating instead of plastic lining
- Compostable window film in place of PET
- Right sized pie packaging so you ship less air
Why Bakeries Work With Us
- 100 unit minimum, so a small kitchen can order properly
- Free 3D mockup and flat proof every order
- Free dieline drawn by our own designer
- Urgent turnaround at 5 to 8 business days
- Free shipping worldwide, nothing hidden
- One contact from artwork right through to delivery
Frequently Asked Questions
What does a pie box cost?
Rough estimate is $0.30 to $0.85 per unit for a small carton, $0.70 to $1.80 for eight to ten inch and $1.20 to $2.80 for corrugated or catering at moderate quantity. Windows and handles move it. Shipping is included in our price. This is estimate only, so ask our team for a exact quote.
Do we need vent holes?
On anything boxed warm, yes. Without them steam condenses and the crust goes soggy before it reaches home.
Will fruit filling leak through kraft?
Untreated kraft will mark and soften. A grease and liquid resistant coating stops it and it still recycles.
Which board for a twelve inch?
24pt with an auto lock bottom minimum, or corrugated if it travels by car.
Can you do a window?
Yes with PET or compostable film. Just expect some fogging if the pie goes in warm.
Is the stock food safe?
Always. We only run food grade certified board for anything holding food.
Do you supply a board insert too?
We can. A base board spreads the load and lets staff lift the pie without touching the pastry.
