You've Been Freezing Pies Wrong This Whole Time
Pies are a wondrous thing. From the buttery, flaky pastry to the sweet or savory filling, this dish is a versatile recipe that can deliver a meal or a dessert. While it doesn't get much better than a freshly baked pie, we also love that they're great for making ahead and freezing. People often go wrong by freezing pies after baking, which can compromise the texture if you are not careful. Cooked egg-based fillings can separate and fruit pies can soak into the crust making it soggy. Luckily, there are a couple of tricks to freezing unbaked or baked pies that will help maintain the taste and texture.
One easy fix is to add a bit of cornstarch to the bottom of the crust before adding your filling. This will help absorb any extra liquid the filling might release so it doesn't soak into the crust and give it a soggy bottom. Freeze the whole unbaked pie on a sheet pan until firm. Then use any kind of airtight wrap to seal it well. Don't forget to label the kind of pie and the date it was frozen, too. Unbaked frozen pies keep for up to three or four months too, so there's plenty of time to use them (via Michigan State University).
It's also good to avoid cutting slits into the top of an unbaked pie. While Betty Crocker doesn't provide a specific reason for this, it's likely a measure to keep the filling from getting too icy.
Follow this extra step when freezing baked pies
When freezing leftover or freshly baked pies, they should be completely cooled to room temperature. Otherwise, moisture can get trapped in the pie and cause the crust to become overly soft and soggy. Once the pie has reached room temperature, then it is time to freeze and wrap the pie. For those with a sticky, syrupy filling or no top crust, it is particularly important to freeze the pie uncovered on a sheet pan. This will help solidify the filling so it doesn't stick to the aluminum foil or cling wrap (via Taste of Home).
Once the pie is firm and frozen, it's is time to tightly wrap it. Use aluminum foil or cling wrap as a first layer, then place it in a resealable bag or container if you want another barrier against freezer burn.
When you are ready to bake an unbaked frozen pie, do not thaw it. For best results, heat the oven to 425 degrees Fahrenheit and bake the pie for 15 minutes directly from the freezer. Next, reduce the temperature to 375 degrees and continue to bake for another 30 to 45 minutes until golden brown. To reheat a previously baked pie, thaw it at room temperature for about three hours and then crisp it in a 450-degree oven for 20 minutes.