How to Freeze Pies and Pie Shells

Preparing and freezing pies is a convenience when meal preparation time is limited or when you want a special dessert.

Numerous options exist for freezing pies and pie shells. Pre-baked pies will keep longer than unbaked ones, but they will not have the fresh baked aroma or crispness we love.

Pumpkin pies are best frozen unbaked. Custard pies do not freeze well. Cream-type pies usually get grainy and watery.

The method you choose will depend upon time management, freezer space and personal preference.

Unbaked pastry shells without a filling can be frozen for six to eight weeks. Simply prepare your regular pastry and fit into pie pans.

Prick with a fork if it is for a recipe that calls for a prebaked pie shell such as a lemon meringue pie. You cannot prick a frozen crust without cracking it.

Stack pie pans with two layers of freezer paper between each. Put all in a freezer bag.

Another option is to store flat rounds of pastry on lined cardboard, with two pieces of freezer paper between each. This saves space and frees the pie pans for other uses.

When you are ready to use the pastry, bake, still frozen, at 475 F until light brown. The frozen pasty can also be filled with a filling requiring baking and baked as usual. Pastry frozen as a flat round will need to be thawed slightly so it can be shaped to the pan.

You can also freeze unfilled baked pie shells. Bake the pastry as usual. Cool and package. Thaw in wrapping in the refrigerator. Baked pastries are best used within two to three months.

Fruit, mince and nut pies can be frozen baked or unbaked. Freezing causes liquids thickened with flour or cornstarch to shear or separate during freezing. Therefore, baked pies or fillings thickened with tapioca or modified food starch such as Instant Clear Jel or Thermflo will maintain their consistency better. Do not use regular Clear Jel because it separates when frozen. For unbaked fruit pies, make the pie as usual except add one extra tablespoon flour or tapioca or an extra ½ tablespoon cornstarch or modified food starch to juicy fillings to prevent boiling over when the pies are baking.

Steam and cool light-colored fruits before making pie filling; this will preserve the color of apples, peaches, and pears. Another option to preserve color is to add 1/2 teaspoon ascorbic acid or commercial color protector such as Fruit Fresh with the sugar.

Unbaked fruit pies and nut pies freeze well for three to four months; unbaked mince pies should be used within six to eight months. Freezing unbaked pies produces a better fresh-fruit flavor than freezing baked pies, but the bottom crust tends to get soggy. To reduce sogginess, fruit fillings may be thickened and cooled before adding to the crust. Do not cut vents in top crust until ready to bake. Freeze the prepared pie in the pan. Package in a vapor proof bag, one labeled as a freezer bag, or wrap in foil. Place on a flat surface until frozen solid. When you are ready to bake the pie, cut vent holes in the upper crust. Put pan on cookie sheet and bake without thawing at 450°F for 15-20 minutes. Then reduce to 375°F for 20-30 minutes or until top crust is brown.

Baked fruit, mince, or nut pies should be made as usual. Cool as quickly as possible. Freeze before packaging; pies are easier to wrap after freezing. Baked pies can be frozen up to four months. When ready to use, either thaw in the refrigerator or let stand at room temperature about 15 minutes before heating in a 350°F oven about 30 minutes until warm.

Pumpkin pie freezes best unbaked. Prepare the pie shell and filling as usual. Have the pumpkin filling cold before adding to an unbaked, chilled pie shell. Package the same as fruit pies. Use within four to five weeks. Bake without thawing at 400°F 10 minutes; reduce oven to 325°F to finish baking.

Because freezing a pie in a pie pan takes up freezer space and ties up the use of that pan, it is more efficient to use one of these methods to freeze the fruit filling. Pre-measure the filling for one pie in a large freezer bag. Dot with butter, if desired; squeeze out the air, and seal. Place it into the pie pan shaping it to fit the pan and then freeze until solid. When it is frozen, remove filling from pan. This way you can continue to use the pie pan and still have everything mixed ahead to put into fresh pie dough. Another method is to line a pie plate with foil and mold the filling to the shape of the pie pan. When the filling is frozen solid, remove from the pan, wrap and freeze until ready to bake. To use, place the pan shaped frozen filling into a pastry lined pan and bake as usual allowing about 20-25 extra minutes for fruit to heat through.

If you have food preservation questions, a home economist is available to answer questions on Wednesdays 10 a.m.-2 p.m.; call 717-394-6851 or write Penn State Extension, Lancaster County, 1383 Arcadia Road, Room 140, Lancaster, PA, 17601.

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