Questions about refrigerated pie crust? We've got your answers—and then some!
For best quality, use refrigerated pie crusts before the “use-by” date on the package.
Absolutely! Pie crusts may be frozen for up to two months if placed in the freezer before the “use-by” date.
Nope. The uneven heat of a microwave may melt some parts of the crust.
Definately. Microwave each refrigerated crust on DEFROST (30% power) for 20 to 40 seconds. Just don't microwave frozen crusts.
Just follow these tips when baking a filled pie:
Some pies, like pumpkin or pecan, have to be baked before freezing. But you can freeze fruit pies before baking. Follow these tips when assembling and freezing an unbaked fruit pie:
Baked pumpkin, pecan and fruit pies may be frozen. But don't freeze custard pies, cream pies or pies with meringue toppings. Keep these tips in mind when freezing a baked pie:
Place baked sweet pies on a cooling rack for at least two hours before cutting them. Refrigerate cream and custard pies after cooling them. Cool main dish pies and quiches for about 10 minutes before serving.
Cut cooled pies with a sharp, thin-bladed knife. For meringue or ice cream pies, try dipping the knife in warm water before cutting.
A fruit pie can be stored at room temperature for up to two days. All pies containing eggs, dairy products or meat (including custard or cream pies, quiches and main dish pies) must be stored in the refrigerator for no more than two days.