Post by braided-rug on Feb 25, 2006 21:12:43 GMT 10
"Freezing Pastry
Baked pie shells: Quick freeze without wrapping. When frozen, wrap with sheet of freezer paper and seal or place in freezer bags. To use, unwrap and heat in moderate oven (375°) about 10 minutes. If more convenient, let thaw, unwrapped at room temperature.
Unbaked pie shells: Quick freeze without wrapping. When frozen, stack in pie pan to protect from breaking. Place waxed paper between them for easier separation. Package or place in freezer bags, and return to freezer. To use, unwrap and bake in very hot oven (450°) for 5 minutes. Then prick with fork and continue baking until browned, about 15 minutes.
Note The recommended storage time for unbaked pie shells is 2 months; for baked pie shells, 6 months."
From: www.geocities.com/grammalowe/pies.html#hint2
Baked pie shells: Quick freeze without wrapping. When frozen, wrap with sheet of freezer paper and seal or place in freezer bags. To use, unwrap and heat in moderate oven (375°) about 10 minutes. If more convenient, let thaw, unwrapped at room temperature.
Unbaked pie shells: Quick freeze without wrapping. When frozen, stack in pie pan to protect from breaking. Place waxed paper between them for easier separation. Package or place in freezer bags, and return to freezer. To use, unwrap and bake in very hot oven (450°) for 5 minutes. Then prick with fork and continue baking until browned, about 15 minutes.
Note The recommended storage time for unbaked pie shells is 2 months; for baked pie shells, 6 months."
From: www.geocities.com/grammalowe/pies.html#hint2
