Thaw unbaked frozen pies in the refrigerator before baking.Pecan and pumpkin pies need to be baked before freezing. Fruit pies can be frozen unbaked or baked.The filling and the meringue will break down and become watery. Do not freeze cream, custard and meringue-topped pies.Completely cool baked pies before freezing.Thaw before using.įilled unbaked and baked pies can be frozen for up to two months. For baked pastry crust in a pan, wrap tightly in foil or place in a freezer plastic bag.For unbaked pastry crust in a pan, wrap tightly in foil or place in a freezer plastic bag.Thaw in refrigerator before rolling and filling. For rounds of pastry dough, wrap tightly in plastic wrap and freeze.Unbaked and baked pie pastry (without filling) can be frozen for up to two months. To keep a pie from getting soggy, allow the pie to cool completely on a cooling rack.
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When in doubt, refer to the recipe, which should indicate how to store the pie.
Refrigerate all pies containing eggs, dairy products or meat – such as cream pies, custard pies and quiches – for no more than two days. Fruit pies can be stored at room temperature for up to two days. Use a pie cutter or wedge-shaped spatula to remove each slice.Īfter spending time lovingly making a scratch pie crust, you’ll want to know how to store pie properly. For meringue or ice cream pies, dip the knife in warm water and wipe clean before cutting. Cut cooled pies with a sharp, thin-bladed knife. Remove pie shield or foil strips 15 minutes before baking is complete so that edges can brown. Prevent crusts from over-browning by shielding them with a pie crust shield ring or 2- to 3-inch strip of foil. It is not necessary to grease the pan as pastry is high in fat. Nonstick pans cause an unfilled crust to shrink excessively. Dark pans absorb heat, causing overbrowning. Shiny or disposable pie pans reflect heat and prevent crusts from browning. Use a heat-resistant glass pie plate or dull aluminum pie pan. Use the size pie plate or pan called for in the recipe. Overworking the pastry dough will make it tough, so handle it as little as possible. Use a pastry blender to mix the shortening and flour. Add an ice cube to the water to keep it cold. Use ice-cold water to make the crusts. Here are a few more tips for making the perfect pie. Looking for a totally vegan pie? This delicious new Banana-Coconut Cream Slab Pie should do the trick! Try this method for yourself with Betty’s recipe for Pumpkin Pie. No rolling is needed for this crust and because of its texture, it should be used for pies that have a bottom crust only. If you wish to make a vegan pie or are just in a hurry, a crust made with vegetable oil is perfect. However as with any substitution, you may notice a slight change in the texture and flavor of your pie crust. As both lard and shortening are solid fats, the pastry should turn out fine. 
If you have lard on hand, try swapping it in for the shortening called for in Betty’s recipe for One-Crust and Two-Crust Pie. Recently, however, lard has seen a resurgence. Throughout the 20th century, our eating habits changed drastically, and lard fell out of fashion, especially as alternatives, like shortening were introduced around mid-century. Lard was easy to come by when more Americans lived on farms and using leftover pork product was an economical way to make pies before butter and shortening were as readily available as they are today. Throughout American history, lard has been used to make pie crust pastry.
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