Anyone have any experience freezing a pie to bake later?

Discussion in 'Pastries & Baking' started by David Lawyer, May 23, 2019.

  1. David Lawyer

    David Lawyer

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    Always a student
    I've never frozen a pie for baking later and would like to know anyone's experience (and equipment used) when doing this? Can a pie be made, wrapped up and put in a residential freezer to freeze it? Or do you need something more elaborate (and expensive) like a BLAST FREEZER?
     
  2. Transglutaminase

    Transglutaminase

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    Professional Bum
    I do it all the time, esp. apple pies. (residential freezer)
    Bake them completely - as usual, or to~ 80% your choice
    Let cool to room temp.
    Either cover well with plastic wrap at this point &/or or cool in fridge for several hours/overnight, then wrap well and toss in the freezer. (depends on pie/filling)
    Cold in fridge before the freezer though!
    Have to be careful not to plop anything on top after, as the crust/top easily gets trashed.
    To thaw, leave the wrap on & let sit for at least a couple hours at room temp (best if you have a defrost/thaw setting on your range - NOT microwave), then unwrap, place oven @~120/150F for a bit to reheat.
    Bump it higher if you want it hot/completely baked.
    ...Addicted to the lattice, egg wash/coarse sugar coated crusts this month!:)
     
    drirene likes this.