Freeze and Bake a Pie You Made in Advance | Blue Flame Kitchen (2024)

FAQs

Can you make and freeze pies ahead of time? ›

Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well. When freezing a fruit pie, you'll see the best results if you freeze a combination of cooked fruit filling in a raw pastry. Raw fruit filling can become watery on thawing and may require additional thickener.

Freezing homemade pies is easy and saves time later when you need a delectable dessert. Homemade pies are a delicious dessert that can be prepared ahead of time, frozen and then baked when you want a very special dessert. It is much better to freeze pumpkin and fruit pies before baking rather than after.

Place pie in freezer; pull out when ready to bake. When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie.

A well wrapped frozen pie will keep in your freezer for up to two months. When you are ready to serve, thaw overnight in your refrigerator. If it is a pie with our flaky crust, please reheat in a 350 degree oven for about 15-20 minutes prior to serving.

You can prepare the pie entirely (save for baking it) and freeze the whole thing, then pop it into the oven once the turkey comes out. Or you can make the crust dough ahead, wrap, and chill or freeze. Or roll it out, stick it in its pie pan, and freeze or chill.

Yes, you can freeze blueberry pies. And although you can freeze them after they have been baked, it's better to freeze them before they have been cooked. The problem with freezing after baking is that the dough becomes tougher and loses its flakiness.

If you are ready to use one of your pre-shaped pie crusts, you can thaw it in the fridge overnight or you can bake directly from frozen. In fact, it's a good idea to bake your pie crust from frozen as it will help combat shrinkage from the oven.

Fruit Pies: Bake pie at 375 degrees for 30 minutes, and then reduce heat to 350 degrees for 45 minutes. Savory/Pot Pies: Bake pie at 375 degrees for 45 minutes, cover loosely with foil, heat an additional 15 minutes.

Remove all packaging, but keep the pie in it's foil tray, and place in a preheated oven on a baking tray. From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. From Frozen: 190°/ Fan 170° / Gas mark 5 for 40-50 minutes. Allow it to rest for 3-4 minutes - and enjoy.

Frozen fillings don't need to be thawed before baking.

Is it better to freeze a meat pie before or after baking? ›

You can freeze Meat Pies either baked or unbaked. Either way, when you want to bake the Pies, you can bake them off frozen. They will, however, take a little longer to bake then the time stated in the recipe.

Be they baked or not, whole or in slices, first place the uncovered pie on a baking sheet and freeze until solid, about two hours, before wrapping in a layer or two of plastic wrap. You can then put the pie in a layer of foil, a resealable bag or an airtight container for extra insurance from freezer burn if you want.

You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

If you freeze and thaw a fruit pie thickened with cornstarch, it can “weep” and start releasing liquid. This is true for fruit pies (like cherry pie), as well as custard pies (like a vanilla pudding pie).

We suggest freezing your chicken pot pie filling unbaked. You can pre-cook it and then freeze and then re-bake to reheat, but if you do that, you may want to under-bake your pie crust just a little before you freeze.