How to Freeze Bake Ahead Homemade Pies

To preserve pies at their best, they should be tightly wrapped and stored in a cool, dry area. This prevents freezer burn and allows odors to stay out. Plastic wrap is flexible and a double layer provides excellent protection. A layer of foil adds more security and protects against ice crystals.

Why Freeze?

The benefits of this method are clear: you can assemble your pies well ahead of time, bake them when you’re ready to serve them and still have a fresh, homemade-tasting pie. If you’re planning to freeze a baked pie, it is important to enclose it in several layers of plastic wrap and/or foil for extra protection from freezer burn. Also, find some prime real estate in the freezer for your pies to protect them from falling over and getting smushed.

For the unbaked version, it’s important to use a pie dish that can move from freezer to oven without a problem (glass or metal works best). It is also a good idea to par-bake the crust to get rid of some of the moisture and prevent a soggy bottom crust when baking frozen.

After you’ve gotten your pie as close to the finished state that it will be when you bake it (including trimming and adding any decorative touches such as lattice toppings or a pretty crust design), double-wrap it in a layer of plastic wrap, then in a heavy duty Ziplock bag. This gives the pie added protection and helps to ensure that the filling will bake evenly when it is thawed and baked. Before baking, push out some of the excess air from the bags and label your pie with the recipe name, date and cooking temperature.

Preparing the Pies for Freezing

You can make and bake pie dough in advance and freeze it. This is a great time saver and prevents your homemade pie from being under-baked or soggy.

As with any frozen food, preparing your pie recipes properly before freezing them is important. This includes letting the dough rest, and making sure the crust is completely cool before wrapping it up to freeze.

Also, if the recipe calls for egg wash, be sure to add it just before baking, not beforehand. The egg wash will help the pie seal well and reduce the risk of a soggy bottom crust.

After the pie has cooled, wrap it tightly in plastic wrap and double bag it in freezer bags, pushing out all of the air. Label the bag or container with the pie type and date, using a marker that won’t erase. This will allow you to quickly identify the pie in a deep freezer.

Finally, if you’re not ready to bake the pie, leave it in the freezer for up to 24 hours before thawing in the refrigerator. This is the safest method to avoid any issues with freezer burn or a soggy pie. Alternatively, you can bake the frozen pie straight from the freezer, but the cooking time may need to be slightly longer than the recipe indicates. This is especially true of custard-, mousse- or cream-based pies.

Freezing and Thawing Guidelines

When baking frozen pies, there are some important guidelines to remember. To begin with, make the pie exactly as you would as if you were going to bake it that day (including docking and crimping the crust).

Next, clear out a level space in your freezer and freeze the pie, uncovered for 2 hours. This allows any liquids to solidify, which will help prevent the pie from tearing when you wrap it. It also helps to give the pie a more even texture. This step is particularly important for pies with syrupy filling or those that don’t have a top crust.

Lastly, tightly wrap the pie with plastic wrap or foil to prevent freezer burn and add an extra layer of protection against odors from other foods in your freezer. A double layer of foil is a good idea, as it’s more impermeable than the standard plastic wrap.

If you want to bake the pie immediately, skip the thawing and prebake it as directed, adding 15 minutes to the oven time. When you are ready to bake, remove the pie from the freezer and set it on a rimmed baking sheet lined with aluminum foil to catch any juices that bubble over while it’s baking. Once the pie is baked, let it cool and then wrap tightly before storing in the freezer until you are ready to use it.

Baking Frozen Pies

When you’re ready to bake, just pop the frozen pie into your hot oven without thawing. To get the best results, preheat your oven to the recipe’s baking temperature and line a baking sheet with foil (this will concentrate the heat on the pie and eliminate worries about juice spilling into your oven).

For best results, use a crust recipe that is heavy on fat and light on liquid, as this helps prevent ice crystals from developing on top of the pastry. Also, avoid egg washing your pie before freezing it, as this can cause the crust to crack and lose its flakiness once thawed.

If your pie has a thick filling, or if you’re using a custard-, mousse- or cream-based pie, you may need to add about 30 minutes to the recipe baking time. This extra cooking will ensure that the pie cooks through and the filling is not watery or soupy.

It’s important to tightly wrap the pies when they’re finished, and to label them. When you wrap, triple-wrap if possible (this will provide more protection against freezer burn). Write the date and baking instructions on the outside of the foil and store the pie in the freezer until you’re ready to bake. Each oven is different, and a bit of trial-and-error is often required to find the baking temp, time, and techniques (like covering the edges with foil or preheating the sheet) that work best for yours.

Serving and Enjoying

The beauty of pie is in the simple ingredients that combine to create one of life’s most enjoyable pleasures. Even a homemade crust can take only minutes to prepare and when it’s paired with a fruit filling or rich cream, the combination is unsurpassed.

Unlike custard-, mousse-, and cream-based pies that require thawing before baking, most fruit pies can be baked straight from the freezer. The key to success is using a recipe that allows for “par-baking,” or partially baking the pie shell before adding the filling. The extra baking helps prevent the filling from liquidizing and making the pie soggy when frozen.

When baking a frozen pie, use the recipe’s visual cues for doneness, such as a bubbling filling or golden-brown crust, to know when it’s ready to be removed from the oven. It may take a few more minutes to bake than the recipe indicates, but that’s a good thing. If the pie’s crust starts to brown too quickly, cover it with foil.

To keep baked or unbaked pies in the freezer for up to three months, thoroughly wrap each in a layer of plastic wrap, then a layer of aluminum foil. Double-wrapping prevents freezer burn and creates a vapor barrier to keep the pie from drying out. Label the wrapped pie before storing in the freezer. When ready to bake, remove the pie from the freezer and place on a cookie sheet.

Troubleshooting Common Issues

Using the freezer to bake ahead can make holiday prep much easier — especially for pie. It’s also great for preserving peak-season fruits and using the bounty at the farmers markets. Here are some helpful tips to help you freeze pies safely, and troubleshoot any problems that may arise.

When freezing a pie, protecting the surface and minimizing air absorption is important. A double layer of plastic wrap is a good choice, but to add even more protection we recommend adding a layer of foil (which is impermeable to odors) over the top of the plastic. Combining the two provides a strong barrier against odors in the freezer and keeps the pie surface from sticking to the plastic.

One common issue with frozen pies is that the bottom crust becomes soggy. To prevent this, a bit of cornstarch can be added to the pie filling before it goes into the crust to absorb any liquid that might otherwise soak up and dehydrate the crust.

It’s also a good idea to bake a frozen pie a little longer than it would normally be baked. This will ensure that the pie is cooked all the way through. To test whether a frozen pie is done, use visual cues like a bubbling filling or the edges of the crust becoming golden brown to determine its readiness.

Tips on How to Freeze Homemade Pie and Mistakes to Avoid

If you plan to host a large gathering, making a pie and freezing it is a good idea. Here are a few tips for making your pie taste good and avoiding mistakes while freezing it.

• It is possible to freeze both baked as well as unbaked pies. While unbaked pies stay good for up to three months, baked pies can be used for up to four months. However, first-baked and frozen pies often lose their authentic taste. Thus, it is always a better idea to freeze an unbaked pie.
• Remove the pie from the freezer, remove all the wrappings, and place the pie directly into the preheated oven. For best taste, line the baking dish with some egg wash and sprinkle raw sugar on the top of the pie. The egg wash will give your pie a beautiful brownish-golden color, and the sugar will add to its rich flavor.
• Depending on the kind of pie you make, add 20 to 25 minutes to the baking time in the recipe. Since the pie is frozen, you must give it extra time to bake.
• Sometimes people freeze their pie with the icing on top. If you plan to add any icing or decorations, do not add them while freezing. The best time to add these is right before you bake your pie.

Freezing pie and storing it is any day a good idea. Many chefs do it. If you freeze your pie, be careful about your ingredients. Also, ensure you have wrapped your pie well, and it is guarded against any moisture in the surrounding air.