What kind of pies freeze well?
Fresh fruit pies, vegetable pies, such as squash and pumpkin, mince pies, chocolate and lemon chiffon pies freeze successfully. Custard pies do not freeze well. Meringue toppings tend to separate and stick to the wrapping. Baked and unbaked pie shells and graham cracker shells may be frozen. Use standard recipes. Fruit pies may be frozen before or after baking. Crust is more tender and flaky, and flavor fresher, when pies are frozen before baking. Use paper or aluminum foil plates made for baking or rustproof metal pie pans. Do not freeze lattice top pies. Do not cut steam vents in top crust of frozen pies until pies are removed from the freezer; cut steam vents just before baking.
When freezing baked pies, prepare as usual and cool thoroughly before wrapping. Wrap pie in moisture-vapor-proof material, label, and freeze. For added protection, cover pie with a paper plate and place in a paper box . The best way to thaw frozen baked fruit pies is to remove the wrapper and heat immediately for 30 minutes at 375 degrees F. Bake frozen unbaked fruit pies by placing in a preheated oven at 450 degrees F for 15 to 20 minutes. Then reduce the temperature to 375 degrees F and bake until the crust is golden brown. Allow chiffon pies to thaw at room temperature.
If freezer space is limited, pie filling may be frozen. Ingredients for vegetable pies, like pumpkin, including the milk, thickening agent, sweetening, eggs, and spices (except cloves) may be mixed together and frozen. A pint container holds enough for 8 inch pie. When ready to use, partially thaw in original container; add other ingredients if needed; and pour into pastry lined pie pan. Bake as usual.
Length of storage for pies and pie filling varies depending on the filling and whether the pie is baked or unbaked. Refer to GH 1505 "Freezing Home-Prepared Foods".
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009