With a busy fall schedule ahead of me, one of the things I’d like to accomplish over the next few weeks is stuffing my freezer with all sorts of homemade goodness.
Freezer meals, freezer pies, my favorite soup recipes, basically a boatload of meals that only need to be popped in the oven or microwave on a night I just can’t find the time to cook.
It sounds kind of dreamy doesn’t it? A freezer full ready to go meals and desserts. Yes, yes it does. 🙂
So today I thought I’d share how I pre-make my favorite fruit pies and bake them later.
The process is SO SIMPLE… you’ll wonder why you haven’t done this before. Seriously, why more people don’t freeze pies ahead of time {especially around the holiday rush} is a wonder to me. I’ve used this method for apple, cherry, blueberry, peach and cranberry pies over the years and it works like a charm every single time.
Pulling everything out of the cupboards to make a single pie can be time consuming… but making 3 or 4 pies at once? Now that’s what I’m talking about.
Basically, you just make your fruit pie as you normally would, pouring your prepared fruit filling into the crust lined pie plate.
Then you add the second, rolled out crust on top. Crimp the edges of the pie crust together and brush with an egg wash, or cream and then cut a few slits in the top of the crust.
Carefully wrap the pie in plastic wrap and then place the pie in a gallon sized freezer zip baggie. Label your zip baggie.
Place the homemade pie in the freezer and bake within 3 months.
When you are ready to bake the pie, preheat oven to 425 degrees.
Remove pie from freezer bag, remove plastic wrap and place the pie on a lined cookie sheet.
Bake at 425 degrees for 20 minutes, then reduce the heat to 375 degrees and continue to bake an additional 40 – 45 minutes or until the juices are bubbling and the top crust is a nice golden color.
That’s it. That’s how you freeze a pie and bake it later.
Pretty simple, don’t you think? 🙂
Have a great day,
~Mavis
Print
How to Freeze and Bake a Fruit Pie
Ingredients
Double Pie Crust Ingredients
2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt
Instructions
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Roll out 1 crust and line a metal {or disposable foil} pie plate with it. {Do not use glass.}
Pour prepared fruit filling into the crust lined pie plate. Add second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.
Carefully wrap the pie in plastic wrap and then place pie in a gallon sized freezer zip baggie. Place pie in freezer and bake within 3 months.
When you are ready to cook your pie, preheat oven to 425 degrees.
Remove pie from freezer bag, remove plastic wrap and place the pie on a lined cookie sheet.
Bake at 425 degrees for 20 minutes, then reduce the heat to 375 degrees and continue to bake an additional 40 – 45 minutes or until the juices are bubbling and the top crust is a nice golden color.
Let pie cool before serving.
KC says
My mom did this; the bottom crust was always a bit sad, though, compared to a fresh-baked pie. Any tricks, or did she just have bad luck?
Mavis Butterfield says
I don’t know what recipe your mom uses for her crust {or if she baked it at 425 for a bit first} but I’ve never had a problem with a sad crust baking a pie from frozen.
Heidi P says
Do you thaw the pie before baking or just pop it right into the pre-heated oven?
Mavis Butterfield says
No. You just pop it into the preheated oven.
Veronica says
How do you fit it in a gallon bag? Mine are always too wide… Maybe you use a smaller pie pan?
Mavis Butterfield says
I use a 9 inch pie pan.
Elise in the SF Bay Area says
I feel like someone else asked this, but it must have been on a different post (earlier in the week). Do you do this with crumb topped pies? Maybe covering tightly with plastic wrap would work for that?
Tanya says
My mother in law freezes the crumb topping in a separate baggie and then adds it just before baking. Then it doesn’t get soggy from the fruit filling.
Mavis Butterfield says
Yes. I do the same thing with the crumb topping pies. Just cover with plastic wrap and pop in a zip baggie.
LindaT says
I have found that the gallon bags with the zipper that have a pleat in the bottom will not fit my pie plates. After years of me freezing pies, my HH got different bags at the store. The zipper got in the way and the bag was just enough shorter to not fit.
Dianne says
Hi Mavis,
Cranberry pie? Yum! Do you have a recipe or do you just make like most any fruit pie? Do you mix in strawberries to sweeten the cranberries a bit? Sounds wonderful, I would love to try!
Mavis Butterfield says
Cranberry apple. It’s delicious. Here’s the link to the recipe: https://www.onehundreddollarsamonth.com/thanksgiving-dessert-recipes-cranberry-apple-pie/
Dianne says
Thank you – I will be sure to try this pie!
Karen says
Try using orange juice instead of water and vinegar. Delicious!
Mel says
I’ve also wondered why more people don’t make ahead and freeze pies and other holiday foods! By the time Thanksgiving rolls around, I’ve frozen almost everything, including appetizers and desserts. My husband throws the turkey on the grill, I make gravy, hot cider, and a salad, and then I sit on the couch while everything thaws/bakes/reheats. The weekend after Thanksgiving, I make big batches of Christmas candy to freeze in individual bags so I have it ready as a hostess gift or if anyone drops by. It really saves my sanity (well, what’s left of it).
I have more freezer space than most people though. I’m toying with the idea of making a few freezer meals for my dad in individual portions, including miniature pies. I need to figure out the bake time on them though.
Ramona says
I made some mason jar ring pies a few years back. Look them up and you may get an idea for baking times for mini pies.
Mel says
Thanks! I’ve made mini pies before but slightly larger than mason jar rings, so I have the cook time for that, but it’s the cooking from frozen that I haven’t tested. My hunch is actually that it’s probably about 10 minutes shorter.
Jenny says
I’d like to hear more about that, for sure! Little pies, I mean!
Rebecca says
Whoa! The pie looks delicious, but you just blew my mind with freezing the brie! I’ve frozen hard cheeses and grated cheese but never soft cheese. Does it work with camembert and goat cheese as well? Does the texture change at all? Wow, this could be a game changer, Mavis!!
Mavis Butterfield says
I also freeze goat cheese. I have never tried camembert though.
Katie says
Thanks so much! Excited to try it out!
Carolyn says
Last fall we had an abundance of apples & l froze pies using your method & baked a pie right out of the freezer, holy smokes pie was delicious. Fingers we have another good apple season
Beverly Herren says
Can you freeze a raspberry pie that is already baked?
Rose says
You say not to freeze in glass pie plate. Can u tell me reason why.