Too many berries? Freeze a pie!

imageMy family loves pie! My son, who lives on the east coast, firmly believes you can’t find a pie there that equals what you can find in the Midwest. With berry season here, you may want to consider making some extra pies now to freeze for later use.

If freezing an UNBAKED filled pie, add an extra 1-2 Tablespoons flour or ½ Tablespoon cornstarch to compensate for the extra moisture that will exude while baking. Do not cut vents in the top of double crust pies before freezing. Wrap, label, and freeze for up to three months. Bake unthawed pies at 425 degrees 15 minutes, reduce heat to 375 degrees, and bake an additional 25-35 minutes. For easier clean-up, bake the pie on a baking sheet lined with parchment paper.

BAKED and filled double-crust pies may be frozen up to 6 months. Be sure to wrap them well and label them before freezing. When ready to eat the pie, loosen the wrapping, and thaw in the refrigerator. Warm thawed pies in a 350 degree oven for 10-15 minutes. Cover the edges of the crust with foil to prevent burning if necessary.

I plan to freeze some pies for the next time my son comes home!

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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