Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well.
When freezing a fruit pie, you’ll see the best results if you freeze a combination of cooked fruit filling in a raw pastry. Raw fruit filling can become watery on thawing and may require additional thickener.
Avoid using glass pie dishes if you’re freezing a pie. Pies are best baked in metal pans if you plan to freeze and reheat them. Raw pies can be placed in metal or foil pie pans and frozen for baking at a later date.
Store your raw or baked pie in freezer bags or freezer containers. Freeze up to 4 months.
Frozen raw pies are best baked from frozen.
Bake at 375°F until the filling is bubbly and thickened. Shield the crust with strips of foil, if necessary, during the latter part of baking.
Bake most pies on the lower rack of the oven allowing lots of room for air circulation around each pie. Follow the original recipe for more specific baking instructions.
Pies in foil pie pans should be placed on a cookie sheet to ensure even baking of bottom crust when baking.
To reheat a frozen baked pie, thaw the pie in the refrigerator overnight and reheat (bake) in a 350°F oven till heated through. The crust will need to be shielded to prevent over-browning.
Pies in foil pie pans should be placed on cookie sheets to ensure even baking of bottom crust when baking.