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Eliminate one step when baking pies, by freezing them individually "before" baking them. Most often, people bake more than one pie at a time and freeze the extras for another time. Why prepare, bake, freeze, and then reheat again when you can simply prepare and bake them once.
Source: good friend
By oSandi from Sherwood Park, Alberta
Unbaked: Prepare as usual only add extra thickening (1/2 tablespoon of cornstarch or 1 to 2 tablespoons of flour for each pie) and do not vent top crust. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Baked: Prepare and bake as usual. Cool completely. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Filling: Prepare as usual only add extra thickening (1/2 tablespoon of cornstarch or 1 to 2 tablespoon of flour for each pie). Line pan with aluminum foil. Pour in filling and freeze until firm. Remove from pan, seal in foil. Label and freeze.
Unbaked: Prepare unbaked pie as usual. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Baked: Prepare and bake as usual. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
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Here are questions related to Freezing Pies.
I bought a frozen pie from the store and then cooked it at home. Can you refreeze?
I have made buttermilk pies. Once baked, can I freeze them or will the buttermilk curdle once defrosted and heated?
Is it better to freeze or bake a fruit pie if you plan to freeze it?
By Litter Gitter 06/26/2012
I mix up apples for apple pies and freeze them in zip lock bags. When I want to make an apple pie, all I have to do is make the crust, add a little butter and bake it. This apple pie mix will keep a long time in the freezer.
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Can you bake pies ahead of time and freeze them? I want to freeze pumpkin and apple pies. If so, how do you keep them from going soggy when thawed?
Sue, from FLA.
By Linne Dodds