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Planning Ahead is Easy as Pie

By Betty Crocker Kitchens
Created January 10, 2017
Make these Thanksgiving pies this weekend, freeze ahead and be ready to go the day-of—no hassle required!
planning ahead is easy as pie

Storage Tips 

  • Be sure to refrigerate pies containing eggs (pumpkin, custard and cream pies). Be aware that custard and cream pies do not freeze successfully.
  • Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)
  • You can freeze both baked and unbaked pie crusts. An unbaked crust will keep for 2 months in the freezer; a baked crust will keep for 4 months.
  • To thaw a baked pie crust, unwrap and let stand at room temperature, or heat in the oven at 350°F for about 6 minutes.
  • Don't thaw unbaked crusts; bake them right out of the freezer.
  • Freeze a baked fruit pie for later! For best results, first bake the pie and then place it uncovered in the freezer. When completely frozen, wrap the pie tightly or place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will keep up to 4 months.
  • To freeze an unbaked pie, wrap pie tightly or place in a plastic freezer bag (as you would a baked pie). Don't cut slits in the top crust. Unbaked fruit pies will keep in the freezer up to 3 months. When you're ready to bake, unwrap and carefully cut slits in the still-frozen top crust. Do not thaw. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice begins to bubble through the slits.
  • To serve a frozen double-crust pie, unwrap and thaw at room temperature for 1 hour. Heat pie at 375°F on the lowest oven rack for 35 to 40 minutes or until warm.