Pour and spoon the veggie filling into the pie crust. Put the crust, still in its tin pan, on an aluminum baking sheet and place in the center of the oven. Bake for 30 minutes. The top and crust should be somewhat browned and the crust should not be burnt. If you’re unsure about your oven, check the pie after 20 minutes and every five minutes after that to see about the doneness.