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Should I freeze it after I bake it or before? Or can I actually freeze a whole pie at all? Would I be able to just cover it with aluminum foil to freeze it or what?<br><br>
THANKS!<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:
 

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I dont know if you can freeze it or not (im thinking you can though since Ive frozen uncooked strawberry rhubarb pies before)....but Id like to know how it would hold up in the mail <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> .....I havent had blackberry pie since my grandma made it when I was 8.
 

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Yep, you can freeze it! Freeze the pie before baking it and then bake it without defrosting it first. Also, because freezing causes fruit to release water (nerdy fact: when the water in the fruit freezes, the expansion of the frozen water causes the cell walls to burst) you need to use extra thickener to prevent the pie from being runny.<br><br>
Another option would be to freeze the crust and the filling separately. Then when you want to bake the pie, defrost the filling and pour it directly into the frozen shell and bake.<br><br>
Wrap frozen pies or crusts in foil and then store in freezer bags.<br><br>
Yum! Blackberries are one of the things I miss about the NW!
 
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