Freezing Pie Crusts and Unbaked Pies Recipe
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Freezing Unbaked Fruit Pies |
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Ingredients: |
Ingredients: 1 or more unbaked fruit pies
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Directions: |
Directions:FREEZING:
Unbaked pies freeze beautifully. I find it is no harder to make two pies rather than one, so I will make two, bake one for now and freeze the other for later.
Wrap 1 unbaked two-crust fruit pie (any recipe) tightly in aluminum foil (I use a double layer). Freeze (will keep for months).
BAKING:
Unwrap the pie, and place in preheated 425º oven for 15 minutes, then reduce heat to 350º for the remainder of the cooking time. Total cooking time will be 20 minutes longer than for an unfrozen pie. (For blueberry: 15 min at 425º, 45 to 55 minutes at 350º |
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Freezing unbaked Pie shells |
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Ingredients: |
Ingredients: 1 or more recipes pie crust, prepared
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Directions: |
Directions:Freezing:
Roll out the dough and line the pie pan with it. Wrap well with foil or plastic. Store in refrigerator for up to 4 days or in the freezer for at least 3 months. (This works great)
If you are making two crust pies, roll out the top as well and place it on a piece of wax paper over the lined pan. (I fold it in quarters before freezing, but then you need to be careful and defrost well before you unfold it before baking)
Baking:
For a pre-baked crust, unwrap and bake frozen in preheated 450 oven for 15 to 20 minutes until browned.
For a one crust pie (like pumpkin) unwrap and fill, bake about 3 minutes more than for unfrozen pie crust.
For a two crust pie: unwrap the top crust and let it defrost completely. Place filling in bottom, gently unfold the top if it was folded and cover filling. Bake per recipe.
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This recipe for Freezing Pie Crusts and Unbaked Pies is from