Tips for Freezing Homemade Pies

**shirlthegirl43** · 11-09-2010, 09:34 PM

Not really an answer to your particular problem but I usually freeze the pie contents in a plastic container and freeze the pastry separately. I find that it takes up less space overall and prevents the problem of the pie pastry being damaged in storage.

**ginger ninger** · 12-09-2010, 08:19 AM

I make my pies in the tin foil dish and put them in freezer bags, then put them in the freezer. When there frozen through I take them out of the tin foil dish and place them in a double freezer bag on there own. I stack them in large plastic freezer boxes to stop them getting damaged. When I want to re heat/cook one I pop it back in a tin foil dish or on a plate and ether bake in the oven (if raw) or pop in the Micky wave (if cooked)...works for me

.

**rustylady** · 12-09-2010, 08:24 AM

I do what Ginger says. Freeze in the tin, and then re-pack. One thing to remember - please remember to label them. Apple pie with gravy isn't very appetising, neither is meat pie with custard.

**northepaul** · 12-09-2010, 08:42 AM

OK thanks ladies - I dont want to make it too complicated, as its my OH who'll probably take then out & eat them...(need I say more!

)

**SarzWix** · 12-09-2010, 09:43 AM

Could you line the foil dishes with siliconised baking paper? If they're not touching the foil the pastry might not get a bad taste? Lakeland do ready cut circles of it so no faffy cutting out and they don't need to be greased either.

**Madame Mucksprout** · 12-09-2010, 11:13 AM

Sorry to butt in on your thread, just spied a 'pot of experiance' and thought Id ask :-
When freezing pies etc how do you know how long to cook them for when you want to eat them? or do you have to defrost first?
Id like to make a plum crumble for the freezer but wouldnt know where to start when I took it back out?

**shirlthegirl43** · 12-09-2010, 12:23 PM

Originally posted by Westforester View Post

Sorry to butt in on your thread, just spied a 'pot of experiance' and thought Id ask :-
When freezing pies etc how do you know how long to cook them for when you want to eat them? or do you have to defrost first?
Id like to make a plum crumble for the freezer but wouldnt know where to start when I took it back out?

If you are not sure, defrost then cook as you would from just made. Pastry things I cook till the pastry looks done - the filling is usually well done by then.

**Alison** · 12-09-2010, 01:41 PM

Originally posted by northepaul View Post

Hi all

I made some apple pies and put them into the foil pie dishes wrapped in freezer bag and froze them. However when they were brought out and defrosted & eaten, they tasted strongly of metally tin foil (

)

Strange, I've never had that problem

are you sure it wasn't something to do with whatever you greased the tin with, I find that some oils can be quite strong and freezing might have affected things. I tend to freeze stuff like that these days in some pyrex dishes with lids that I bought on offer in Morrisons a few years ago so no problems there but used to use disposable tin ones without any problem. Very strange.

Originally posted by Westforester View Post

Sorry to butt in on your thread, just spied a 'pot of experiance' and thought Id ask :-
When freezing pies etc how do you know how long to cook them for when you want to eat them? or do you have to defrost first?
Id like to make a plum crumble for the freezer but wouldnt know where to start when I took it back out?

I often cook from frozen, tend to add an extra 15 or so mins to the cooking time and they turn out pretty well although it will depend on the depth of the pie etc so you might want to do a bit of trial and error the first couple of times.

**Madame Mucksprout** · 12-09-2010, 04:04 PM

Thanks very much for your help with the 'cooking from frozen'.
Sorry to have hyjacked the thread a bit.

**northepaul** · 12-09-2010, 08:14 PM

Thanks for the tips everyone

I have kinda thought of a way to solve the problem: make pasties instead

**roitelet** · 13-09-2010, 08:12 AM

Originally posted by Westforester View Post

Sorry to butt in on your thread, just spied a 'pot of experiance' and thought Id ask :-
When freezing pies etc how do you know how long to cook them for when you want to eat them? or do you have to defrost first?
Id like to make a plum crumble for the freezer but wouldnt know where to start when I took it back out?

I find that crumbles are best if you freeze the fruit filling and the crumble seperately. De-frost the fruit and then add the topping, then it doesn't always have to be plum!

**northepaul** · 13-09-2010, 08:46 AM

Originally posted by roitelet View Post

I find that crumbles are best if you freeze the fruit filling and the crumble seperately. De-frost the fruit and then add the topping, then it doesn't always have to be plum!

Thanks for that, and I can see what you mean, but the problem is my OH would never be able to cope with those kind of complications!!

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Tips for Freezing Homemade Pies

Tips for Freezing Homemade Pies

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