How to freeze pie and pie crust

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Making cakes from scratch is not an easy task. It can be a time-consuming, messy affair, dusting both the kitchen and cook with flour. It’s an especially difficult task when you’re also preparing the rest of the meal. And for those with leftover dessert after a dinner party, the danger of food waste creeps in. Fortunately, I have good news: many cakes – baked or unbaked – freeze wonderfully.

Whether you want to get a head start on baking or want to save leftover dessert for later, here’s what you need to know about freezing whole baked pies or sliced, unbaked pies and pie batter.

7 pie crust tips for tender, flaky results every time

If you go to the trouble of making your own pie crust, then you might as well make extra. Once you’ve formed the dough into discs and wrapped them in plastic, instead of placing the cake batter in the fridge to rest, add another layer of plastic wrap and a layer of foil, or toss the whole thing in a ziplock bag or airtight container before you keep it in the freezer for up to three months. Thaw the pastry discs in the refrigerator, then roll out as desired.

If you want to take it a step further, you can place the dough in a pie plate, curl to your liking, then wrap and freeze that way to make your life so much easier when you’re in the mood for pie. When that time comes, thaw the pie crust in the refrigerator and use as if it were fresh, or fill and bake without even defrosting with a few extra minutes of baking time to avoid freezing the crust consider.

Step-by-step instructions for the pie crust

You can freeze the cake varieties

Fruit pies like apple, cherry, peach, or blueberry freeze great, as does pecan pie. They can be baked or frozen unbaked, the latter of which can be a great way to get ahead when hosting a dinner party or large holiday meal. “Frozen fruitcakes have a denser, more jammy texture than freshly baked ones, but they still have the same overall thickness and consistency,” wrote cookbook author Stella Parks in Serious Eats. On the other hand, already-baked pies that are then frozen don’t have the same crispy, flaky crust as pre-frozen, but in my experience they’re still delicious, especially when reheated in the oven and/or served a la mode.

Most cream, custard, and meringue pies do not hold up well to freezing. People are on both sides of the fence when it comes to whether you can freeze pumpkin pie. The problem is that such cakes tend to structurally degrade when frozen due to the high water content found in most recipes. (Hence, denser sweet potato pies usually freeze pretty well.)

Pumpkin pie or pecan pie? You don’t have to choose with these recipes.

The best way to freeze cakes

Baked or not, whole or sliced, first place uncovered cake on a baking sheet and freeze until set, about two hours before wrapping in a layer or two of plastic wrap. You can then wrap the cake in a layer of foil, a resealable bag, or an airtight container for extra protection from freezer burn, if you’d like. (The same method works for freezing cakes.) For optimal freshness, use within a few months.

Defrost cakes that have already been baked in the refrigerator before enjoying them. Bake unbaked pies straight from the freezer at the temperature specified in the recipe. They take longer than the recipe says, but exactly how long – usually between 10 and 30 minutes – depends on the recipe, so it’s best to use visual cues to determine doneness, such as how long it’s done. B. a bubbly filling for fruit cakes. Remember, if any part of the cake is getting dark too quickly, cover it with foil.

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