Fruit, chiffon, mince and pumpkin pies freeze well.
Custard and cream pies do not.
Make pies in their regular pan or in paper pans designed for freezing. Either way you can bake the pies right in their containers.
To keep fresh peaches or apples from turning brown in pie, sprinkle with lemon juice after peeling (1 tsp to the pie), or with 1/2 tsp ascorbic acid instead of the lemon juice.
There is no need to thaw loosely packed frozen fruits before putting them in pie. Juices make crust soggy.
Don't cut vent holes in the top crust of fruit pies before freezing.
For chiffon pies, use crumb crust or bake regular pastry before filling.
Seal in moisture-proof celophane or plastic.
It's best to use frozen pies within 4 months.
Bake two-crusters, without thawing, in a hot oven (400*) 1 hour. Cut two vents in top crust before baking. Bake 1 crust pies at 450*, 10 mins, then 350*, 40 minutes.
Pie Crust (Frozen) Continued
You can have pie crust on hand if you freeze several sheets of pastry. Roll out in the usual way. Stack sheets on a cookie sheet or large piece of cardboard, separating the layers with a double thickness of waxed paper. Cover with saran or aluminum foil or slip into a plastic bag. The cookie sheet will take up very little room along the side of your freezer. Sheets of pastry are easily removed as needed for quick pies or tarts. Let thaw for 15 minutes before shaping to pan.
For individual tarts pastry may be cut into squares before freezing.
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