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Volume III
November 08, 2013

Weekly Home / Cook'n & Eat'n

Save Time. Freeze.

By Sydney Hill

Thanksgiving gets so busy! It's a good busy: food and family, but it's still busy.

Try making this holiday a little less stressful by making some pies in advance...then freezing them. It's a great way to save some room for true family time when the holiday rolls around. Instead of slaving away in the kitchen, be with them. Do as much as you can in advance (and ask people to help!)

The only problem might be, you're not sure if you're pie is freezable, or if you can do it properly. I'm here to tell you most pies can at least be partially frozen, and you can do the rest later.

And yes, you can buy store-bought freezer pies, but why not just do your own? Save money. Plus, building your own pie can be pretty fun.

Here are the helpful tips I received. Hope they help you!

Freezing Pies 101

Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking. If you're using a glass pie pan, let it adjust to the temperature before placing it in the oven, but you might just want to use a tin one to be safe.

Pie shells

  • Baked: stores for 4 months. Heat at 350 degrees for 6 minutes prior to using.
  • Unbaked: stores for 2 months. Can bake right out of freezer.

Fruit pies

  • Baked: can store for 4 months. Heat at 325 degrees for 45 minutes.
  • Unbaked: can store for 3 months. Heat at 475 degrees for 15 minutes, then at 375 degrees for 45 minutes

Cream, Custard pies, and pie with meringue

  • Cannot be frozen, but pie shell usually can.

Pumpkin and Pecan

  • Bake before freezing. Stores for 4 months. Heat at 325 degrees for 45 minutes.


Sydney Hill
Weekly Newsletter Contributer since 2012

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