04-09-2013, 01:42 PM
13
Re: Freezing Pies
I think if the fruit pie has just a pastry top and no bottom cooking before freezing is fine.If you are going to put a bottom on the pie it helps to brush the pastry with beaten egg white before adding the fruit to help prevent the fruit making the pastry soggy. You can also put a fine sprinkling of semolina on the base to absorb juice.
If you are using dried fruit as in mince pies they freeze very well if cooked first.
04-09-2013, 03:16 PM
18
Re: Freezing Pies
I have always found that any pastries, sweet or savoury, are much improved if they are frozen before baking. Brush the tops with water and sprinkle with sugar if sweet,milk or egg wash if savoury before popping in oven. I have always used the instructions for cooking frozen pies/pasties as a guide for temperature and time. The pastry always comes out much lighter and crisp this way. Although for cakes I have always sliced and then 'open' froze before putting slices into container, then simply removing individual slices as required.
15-09-2013, 03:27 PM
20
Re: Freezing Pies
All this talk of soggy bottoms is a mystery to me ...... prick it first and it doesn't go soggy .... if it does, just say it was meant to be like that ...away from fruit pies for a mo .... if freezing a pasty or meat pie with potato in it, remember that potato goes black when frozen so either use pe-cooked potato or partially cook your pasty ... excuse me. my apple crumble is calling ....Bi Bi
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