HOW TO FREEZE & STORE ~PIES AND PASTRY~

Photo pictured  below is of my Zucchini Pineapple Pie

*Storing Pies and Pastry:

• Keep pies with cream, custard, whipped cream or chiffon fillings in the fridge. Use within a day or so.
• Store fruit pies at room temperature and use within 2 or 3 days.
• Balls of unbaked pastry, wrapped in plastic wrap or foil may be stored in the refrigerator for a day or two.

FREEZING PIES AND PASTRY

Pastry:

• Freeze balls of uncooked pastry, freezer wrapped, up to 2 months. Thaw, wrapped at room temp 2 – 4 hours.
• Or roll pastry into circles 3 inches larger all around than pie plates, stack with 2 sheets of wax paper between each, wrap and freeze. To use, place circle on pie plate: thaw 10-15 minutes before shaping

Pie Crusts:

• Freeze baked or unbaked pie crusts in their pie plates. Wrap then stack with crumpled wax paper between each. Store baked pie crust 4-6 months. Thaw, unwrapped, at room temperature 15 minutes.  Store unbaked crusts  2-3 months: bake without thawing either unfilled, for about 20 minutes in a 425 degree oven, or filled and baked as directed in the recipe.

Fruit Pies

• Freeze baked or unbaked fruit pies 3-4 months. To freeze unbaked fruit pies, if fruit is very juicy, add 1-2 tbsp extra thickening per pie. Do not cut slits in top crust. Freezer wrap and freeze. Or if pie is fragile first freeze until firm then cover top with a paper plate for protection, freezer wrap and store. To use an unbaked fruit pie, unwrap, cut slits in top crust, and bake till frozen, allowing 15 -20 minutes additional baking time or until fruit is bubbling. Thaw baked pies at room temp 30 minutes, then bake at 350 degrees 30 minutes or until warm.

Pumpkin Pies

• Bake pumpkin pies before freezing, or the crust may become soggy. Use within 4-6 months. Thaw as you would for fruit pies.  Or freeze filling and unbaked crust separately: thaw and complete pie as recipe directs.

Chiffon Pies

• Freeze until firm, wrap and store. Use within 1 month. To thaw, unwrap and let stand at room temperature 2-4 hours, or in refrigerator overnight.

Don’t freeze cream and custard pies, fillings may separate, or meringue topping, it may shrink