If you bake a frozen pie, make sure you don't thaw it first or it may affect the texture.
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Keeping prepared desserts in your freezer is a great idea for dinner gatherings or nights you want a little something sweet without having to do too much work. For example, it's much easier to bake a frozen pie than to make one from scratch.
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Store-bought frozen pies usually come with instructions for cooking or reheating them in the oven, but if you're working with a fresh pie that's been frozen, you'll want to pay special attention when baking it.
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Here are the steps to follow if you're baking a frozen pie, whether it's a pre-baked pie or a raw pie you made at home.
Tip
You can cook a pie from frozen right without thawing it out. In fact, it's better to bake frozen pie directly out of the freezer.
You'll need to bake a frozen pie that's uncooked for about 55 minutes, while frozen pre-baked pie will take 30 to 35 minutes to reheat.
You can also bake a pie in a toaster oven if it's been previously frozen.
Making a pie and sticking it in the freezer raw is a great way to prep dessert in advance. That way, the day you want to eat it, you don't have to spend all the time and energy making the entire pie from start to finish.
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Follow these steps to bake a raw frozen pie:
Preheat your oven to 425 degrees Fahrenheit.
When the oven is almost at the cooking temperature, take the pie out of the freezer, unwrap it, cut a few slits in the top layer and place it in the oven.
Bake the pie for about 15 minutes, then lower the temperature of the oven to 350 F and baking it for another 40 minutes or until the center is tender and the crust is golden, per the Mayo Clinic.
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How to Bake a Frozen Pie That's Already Cooked
You can buy a pre-made frozen pie at the grocery store that's already been baked, or you can freeze and reheat pie you baked at home.
Technically, pre-baked frozen pie is already fully-cooked, so you just have to reheat it. It's best to reheat a frozen baked pie in the oven, but you'll want to use a lower temperature and shorter cook time than if you were baking a raw pie.
If you bought your frozen pie at the grocery store, check the packaging for specific reheating instructions.
To bake a pre-baked frozen pie, follow these instructions:
Preheat your oven to 350 F.
Reheat your frozen pie in the oven until it's fully heated through, between 30 and 35 minutes depending on the type of pie. Fruit pies will require more time than crumb pies.
The pie is done when the crust is golden brown and the center is soft when pierced with a fork.
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Tips for Baking Frozen Pie
No one wants to end up with soggy dessert, so follow these tips when you're reheating or baking frozen pie.
1. Don't Thaw the Pie
Do not take the pie out of the freezer until you're ready to bake it, as this will change the texture and consistency. Thawing a frozen pie before baking will cause it to come out soggy.
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2. Grab the Pie Last
In fact, the frozen pie should also be the last thing you pick up at the grocery store, after you've selected all your nonperishable items — if you're using a store-bought pie that is.
If you're freezing raw homemade pie, wrap the pie in plastic wrap and put it in the freezer and don't take it out until your oven is hot and ready.
Freeze baked pie leftovers to save them for longer. You can slice the pie and wrap the slices individually for easier reheating.
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4. Test During Cooking
Different types of pie will have varying cook times. You'll generally need to bake frozen fruit pie, such as apple, raspberry and cherry pie longer than crumb pies. Start to check your pie's doneness after 30 minutes of baking.
You'll know your pie is done when the center is soft when pierced with a fork and the crust turns golden brown. If you notice the edges of the crust are burning, cover them with tinfoil.
5. Use a Cookie Sheet
Place your frozen pie on a cookie sheet that's been warmed in the oven before cooking. The cookie sheet will help to cook the bottom of the pie crust so it doesn't come out soggy.
Place your frozen pie on a cookie sheet that's been warmed in the oven before cooking. The cookie sheet will help to cook the bottom of the pie crust so it doesn't come out soggy.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
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. Bake 25 minutes.
A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
Line the pie crust with a big piece of parchment paper or aluminum foil, then use pie weights to weigh down the pie crust to keep it from sliding down and shrinking. You can buy pie weights or you use dry beans, uncooked rice, or even pennies.
Pie Crust. Let refrigerated crusts stand at room temperature for about 15 minutes, or microwave one pouch on DEFROST (30% power) for 10 to 20 seconds before unrolling. Remove frozen crusts from box and let stand at room temperature for 60 to 90 minutes before unrolling.
When ready to enjoy your pie, pre-heat oven 325 degrees. Unwrap pie and place in oven straight from freezer (do not let it thaw). Bake 25 minutes. Let stand for 30 -60 minutes if inside is still cool.
Remove pie(s) from the freezer and place on a baking tray before placing into the oven. Please note the pie should be cooked in the foil and not removed from it before cooking.
DO NOT DEFROST THE PIE BEFORE BAKING! Be strong, put the FROZEN pie directly into the preheated (or heating) oven. I use pyrex for all my pies. I can't guarantee that a pyrex/glass pie pan has never broken going from freezer to oven but it's never happened to me.
For example, one pot pie recipe recommends baking unfrozen at 400 °F (204 °C) for about 30 minutes, and frozen at 375 °F (191 °C) for up to 45 minutes. If you're concerned about not getting good browning on the bottom crust, start out at the regular temperature for the first 15 minutes or so, then reduce it.
Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.
If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust. Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.
Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.
Reheat pie straight from frozen, cooking it for 20 minutes at 375F degrees, before turning the oven down to 350F degrees and cooking until the middle is bubbling.
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