Freezing Pies

Pie shells may be frozen unbaked or baked.

To freeze baked pies, it is easier to wrap if frozen uncovered, and then wrapped tightly or placed in reclosable freezer plastic bags.

Freezing expands and contracts the water in a pie crust; the structure breaks down. Pie crusts which freeze well are those made with a larger amount of fat; they remain more stable when frozen.

Frozen Storage time Thawing instructions
Unbaked shells 2 months Do not thaw unbaked pie shells; bake at 425°F for approximately 15 minutes immediately after removing from freezer.
Baked shells 4 months Unwrap and let stand at room temperature or heat in 350°F oven for approximately 6 minutes.
Baked pie
Unbaked pie
4 months
Not recommended
Crusts may be soggy and/or possible breakdwon in texture or faw fruit may occur.

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Freezing pies and pastry
Food Preparation Thawing/Serving Storage time
Pastry, baked Bake as usual. Cool. Package. Thaw in wrapping at room temperature for 10 to 20 minutes. 2 to 3 months
Pastry, unbaked Make regular or crumb crust. Fit into pie pans. Prick regular pastry. Stack pie pans with 2 layers freezer paper. Put all in freezer bag. Bake still frozen at 475°F, until light brown. Or, fill and bake as usual. 6 to 8 weeks
Fruit & nut pies, baked Make as usual. Cool rapidly. Freeze before packaging (easier to wrap). Let stand at room temperature about 15 minutes. Then heat at 350°F until warm, approximately 30 minutes. 3 to 4 months
Fruit & nut pies, unbaked Make as usual except add 1 extra tablespoon flour or tapioca or 1 1/2 teaspoons cornstarch to juicy fillings to prevent boiling over when pies are baking. Do not cut vents in top crust. Steam and cool light fruits before making pies. Freeze in pan. Cut vents in upper crust. Put pan on cookie sheet. Bake without thawing at 450°F for 15 to 20 minutes. Then reduce to 375°F for 20 to 30 minutes, or until top crust is brown. 3 to 4 months
Pumpkin pie Prepare pie shell and filling as usual. Have filling cold before adding to unbaked, chilled pie shell. Package same as fruit pies. Bake without thawing at 400°F for 10 minutes. Then reduce to 325°F to finish baking. 4 to 5 weeks
Fruit pie fillings Make as usual. Package. Leave headspace. Thaw just enough to spread in pie crust. 6 to 8 months

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