Baking Frozen Homemade Pies

By

Deeli

It would be best to use pie 'tins' but if you do use pyrex you 'must' allow the dish to completely come to room temperature before baking or the glass will break or shatter.

By

kffrmw88

Step 1 Place the bottom pie crust into the pie tin. Beat the egg white and brush the pie crust with the egg white to seal in the pores and prevent sogginess. Fill the pie crust with the fruit filling and top with the top layer of pie crust, if making a double layer pie. Tightly wrap the unbaked pie in at least two layers of plastic wrap, write the date on the outer wrap and place the whole pie into the freezer. Save the pie, unbaked for up to three months.

Step 2 Preheat the oven to 425 degrees F. Remove the pie from the freezer after the oven preheats and unwrap the pie. Do not thaw unbaked pies before cooking.

Step 3 Place the oven thermometer inside the oven to ensure the accuracy of the oven calibration. Place the pie tin into the oven on the center rack and bake for 15 minutes at 425 degrees F. Lower the temperature of the oven to 375 degrees F and continue to bake for an additional 45 minutes, or until golden brown. Remove the pie from the oven and let it cool before serving.

Step 4 Bake pies and allow them to cool completely before wrapping whole pies in two to three layers of plastic wrap to place in the freezer. Avoid reheating pre-cooked pies in the oven, if possible, as freezing a baked pie changes its texture.

Step 5 Completely thaw a pre-baked pie by removing it from the freezer and placing it on the counter for three hours prior to reheating. Use an oven thermometer to preheat the oven to 450 degrees F. Place the pie in the preheated oven for 15 to 20 minutes to brown and crisp the crust. Remove to cool slightly before cutting and serving. Good luck.

By

kffrmw88

I would not use Pyrex for any baking. I had bad luck with it I don't have any in my kitchen any more. I suggest to bake the pies before freezing them, good luck.

By

Mary T

Pyrex, like all glass, is susceptible to breakage with temperature changes. I once had a casserole dish simply crack and break when I removed it from the oven and placed it on top of the stove. I also had one break while I was scooping hot food out of it (the corner just broke off). And neither of those had been frozen.

Why take a chance? The foil pans are cheap, and can still be cleaned and reused; save them just for freezing pies.

As for baking them, spend a few minutes in the freezer aisle of your grocery store and check out the commercial brands like Mrs. Smiths or Sara Lee, for their baking instructions for your specific pie, and try that, checking on them before the allotted time is up, just to be sure. Good luck!