All About Pie Crusts
Whether you’re making a pie or tart ahead of time or storing a few extra pieces, here are a few golden rules of pastry storage:
- Fruit pies may stand at room temperature for 24 hours. Cover and refrigerate for longer storage.
- Custard and cream pies should be served as soon as they are cool, or covered lightly with plastic wrap and refrigerated for up to two days. Don’t freeze cream or custard pies.
- To freeze unbaked fruit pies, treat any light-colored fruit with an ascorbic-acid color keeper. Assemble the pie in a metal or freezer-to-oven pie plate. Place it in a freezer bag; seal, label, and freeze. Frozen pies should be used within two to four months. To bake a frozen pie, unwrap it and cover with foil. Bake in a 450°F oven for 15 minutes; reduce the temperature to 375°F and bake another 15 minutes. Uncover and continue baking for 55 to 60 minutes more or until crust is golden and filling is bubbly.
To freeze baked fruit pies, bake and cool the pie completely. Place it in a freezer bag, seal, label, and freeze for up to 8 months. To use it, thaw, covered, at room temperature. If desired, cover and reheat in a 325°F oven until warm.