Pies are an easy yet fascinating food that can be made either savory or sweet.
They’re the perfect food to bring to any family event or function because you know almost everyone will enjoy it — and there are so many different types of pies.
Pies have been around for thousands of years and are still one of the most common desserts. They originated in Ancient Egypt, and the first pie ever made was filled with nuts and berries.
Homemade pie tastes best when it is fresh. That’s why freezing it is the most practical way to keep it that way. But for best results and a fresh pie even when frozen, there is a certain way to freeze it.
You want to make sure that when your pie is in the freezer, it does not get any freezer burn or go bad — so here’s the correct way to freeze it!
Shelf Life of Baked vs. Unbaked Pies
- Baked pies last up to 4–6 months in the freezer.
- Unbaked pies last 3–4 months.
However, the type of pie can cause that time to vary. For example, chicken pot pie is known to last longer than a fruit pie like a blueberry pie or pecan pie.
As a general rule of thumb, cream pies, banana cream, and meringue pies do not freeze well and are best served fresh.
Custard pies like pumpkin pie or sweet potato pie can be tricky too — the texture often suffers from ice crystals forming during freezing and thawing.
How to Properly Freeze Unbaked Pies
Step 1: First things first: use unbaked crusts that fit snugly in your metal pie plate or disposable foil pans. If you’re working with a lattice top or double crust, be sure to secure all edges to prevent gaps from forming due to temperature change during freezing.
Step 2: Make sure your filling is fully cooled to room temperature before assembling. This prevents a soggy lower crust and helps maintain the structure of the pie.
Step 3: Once your pie is assembled, line the top of the pie with parchment paper, then double wrap it with plastic wrap and finish with a layer of aluminum foil. If you’re storing more than one, place each wrapped pie on a cookie sheet to keep them flat.
Step 4: If you’re working with unbaked cherry pies or lemon juice-based fillings, freeze right away to preserve freshness.
How to Properly Freeze a Baked Pie
Step 1: Freezing a baked pie is similar, but cooling is the only method that ensures success. Let the whole pie cool completely to room temperature before wrapping.
Step 2: A metal pan helps distribute heat evenly and prevents cracks during freezing. Once cooled, follow the same double wrap process and seal with a layer of aluminum foil.
Step 3: To thaw, place the frozen pie in the fridge overnight. Then reheat in a cold oven set to normal baking time and temperature.
Step 4: If your pie has a still-frozen top crust, brush with egg wash before baking for that golden finish.
Frequently Asked Questions & Answers (FAQs)
Q: What is the difference between pastry crusts and pie crusts?
A: The difference between pastry crusts and pie crusts is that pastry crust is more crumbly and used for pastries and tarts, while pie crust is more flaky and used for pies.
Q: Can you put egg wash on the top of a pie?
A: Yes, egg wash will give your pie a shiny brown finish and can help seal the dough so you do not have a soggy crust.
Q: How many different pie recipes are there?
A: There are so many kinds of pies out there — thousands of pie recipes! Some of my favorite pie recipes include pumpkin pie, peach pie, cream pies, sweet potato pie, key lime pie, and chocolate pies.
Q: Can you store a pie in a plastic freezer bag?
A: Yes you can, just make sure it is tightly wrapped and sealed. I would recommend using an airtight container instead of a plastic bag since it’s more durable and offers more protection in the freezer.
Q: Where should you cool pies?
A: Your pies need to be cooled for at least an hour before serving or cutting into them. I recommend placing them on a cooling rack.
Q: Should I blind bake the bottom crust before adding fruit pie fillings?
A: Blind baking the bottom crust is a great way to avoid a soggy pie, especially if you’re working with juicy fruit pie fillings. It helps firm up the crust before any excess moisture from the filling can soak in.
Q: Can I freeze an entire pie or just slices?
A: You can freeze the entire pie! Just be sure to use layers of plastic wrap followed by aluminum foil to protect against freezer burn. A frozen baked pie will hold up best when stored this way.
Q: What’s the best way to avoid excess moisture when freezing unbaked fruit pies?
A: Let the filling cool to room temperature before assembling, use a rimmed baking sheet when freezing to catch any spills, and wrap the pie tightly with layers of plastic wrap. This helps minimize ice crystals and prevents a soggy crust.
Q: Do metal pans work better than glass for freezing pies?
A: Yes! Metal pans are lighter, freeze faster, and handle the temperature change from freezer to hot oven better than glass. They’re especially helpful when baking a frozen baked pie directly from the freezer.
Q: Is there a single time that works for all pies in a hot oven?
A: Not quite. The normal baking time varies depending on the type of pie and whether it’s fresh, frozen, or pre-baked. A good rule of thumb is to bake fruit pie for 45–60 minutes at 375–425°F until the top is golden and the filling is bubbling.
Whether you’re baking a single pie or prepping the whole thing for a later date, following simple steps and understanding the best way to freeze and store pies will make all the difference.
Apple Pie Recipe
Description
One of my favorite fruit pies — and the most classic — is apple pie. It’s a must-know for anyone interested in pie recipes.
Ingredients
- 6–8 medium-sized apples (mix of Honeycrisp, Fuji, Granny Smith)
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- Store-bought pie crusts or homemade pie dough
Instructions
- Start by skinning and cutting your apples into slices and putting them into a big bowl. Also, make sure your oven is heated to 425 degrees Fahrenheit.
- Add all your ingredients to the apples: the sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt. Toss the apples until well coated.
- Place your pie dough in a pie pan. I usually use store-bought, but you can always make a homemade pie crust.
- Add the apple mixture to the crust, dot the top with butter pieces, and cover with the second crust. Cut small slits in the top of the pie to allow steam to escape.
- Place pie in the oven for 45 minutes or until the top of the pie is golden brown and the filling is bubbling. If the edges begin to brown too much, cover them with aluminum foil.
- Let your pie cool for at least 2 hours before cutting and serving. Enjoy with ice cream or whipped cream!
