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Thread: Freezing pies?

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    Senior Dog janedoe's Avatar
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    Freezing pies?

    The woman who was going to bake pies for the shelter for the holidays can't now so they asked me to find pies at the store. They want to freeze them. Well, I make great pies but I have never frozen them. So I looked online and am getting conflicting reports about this process. I can't imagine that they'll bake them there but that seems to be the best way to do it. Also, I'm only reading about fruit pies. Can I freeze other pies?

    What's your experience with this?

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    I've frozen cooked pumpkin pies and defrosted then and had people eat them with no problems.

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    janedoe (10-08-2015)

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    Senior Dog janedoe's Avatar
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    Quote Originally Posted by Bounty's Wife View Post
    I've frozen cooked pumpkin pies and defrosted then and had people eat them with no problems.
    Fantastic! I have a bunch of pumpkin I need to unload.

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    Senior Dog POPTOP's Avatar
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    I've done pumpkin pies and they freeze very well. Long ago I did blueberry pies, froze them but can't remember the bake time from frozen.
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  7. #5
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    I've only frozen pie dough, but you may want to check out The Washington Post. They just did this article this week on freezing pies ahead of Thanksgiving. There may be some helpful tips in it to reference.

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    janedoe (10-09-2015)

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    I don't like pumpkin pie, but it is my husband's favorite. A lot of time, I will make mini pies that he can just take out and defrost then eat, and they are the perfect serving size.

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  11. #7
    Senior Dog Snowshoe's Avatar
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    I used to do a lot of pies. I'm the family pie lady. I only freeze fruit pies. I read any custard type, like pumpkin, would not take it well but I see it's working for people here so maybe I will give it a go.

    Here's what I do. Put a little extra thickener in than if I intend to bake right away. Do not slit the crust. Freeze uncooked. If you bake first, freeze and then thaw they tend to taste stale.

    To bake, butter or whatever treatment you like on the top crust, slit crust. Do not thaw, bake from frozen
    Preheat oven to 425 F, bake for 20 minutes
    Reduce heat to 350 F, continue baking
    10" pie 60 minutes
    9" pie 50 minutes
    8" pie 40 minutes

    Or until juices begin to ooze through slits in crust.

    If my pie was frozen in a tinfoil pie plate I put it into a glass or metal one so it won't bend when I lift it out. I probably over fill my pies so I put a cookie sheet under to catch drips.

    Courtesy of my university roommate who took the "diamond ring" course ( Home Ec) and the Ministry of Agriculture and Food booklet on frozen foods.

    ETA: INstructions are just for fruit pies.
    Last edited by Snowshoe; 10-09-2015 at 12:49 PM.
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