Unbaked Fruit Pies - A How To

Unbaked Fruit Pies - A How To

• divaliscious 15 years ago
  My mother is a queen when is comes to making great pie crusts and pies - she may also be a queen with her attitude at times, but that has nothing to do with this thread...
  
  But here is a great trick she did many times which really helped prepare for large parties and during holiday times when we are overloaded with chores getting prepared for the onslaught of people coming to your home.
  
  She did two things depending upon her mood
  
  1) make pie pastry dough, roll out and place in pie pan, then wrap and place in freezer. When ready to use, take out of freezer, place fillings in and off to the hot oven it went - since having the pis pastry dough so chilled, it always came out flakey and yummy.
  
  2) scenario 2 is when she would do the same thing as above, yet fill it will the fillings, such as apple, pecan, etc. then wrap pie and freeze the pie.
  
  She would easily do this up to two weeks before the 'event'.
  
  When baking pre-freezon and pre-filled pies, instead of baking it on the lowest rack in the oven, you may want to raise it one level (to prevent any of the crust burning) - then bake accordingly usually adding 5 or 10 minutes to the cooking.
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• ladychablis 13 years ago said:
  i do # 1. The crust is soo flaky. Or, depending on my mood, I make several batches of dough, wrap them in individual single crust pkgs, put them all in a large freezer bag. they need to thaw just a little, then roll.
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