How to Freeze Cake and Pie Crust


Making a cake from scratch is not an easy task. It can be a messy and time consuming affair, leaving both the kitchen and the cook dusted with flour. It’s an especially difficult task if you’re also preparing the rest of the meal. And for those who find themselves with dessert leftovers after a dinner party, the danger of food waste creeps up. Fortunately, I have good news: Many cakes, baked or no-bake, freeze beautifully.

Whether you’re looking to start baking or want to save leftover dessert for later, here’s what you need to know about freezing whole or sliced ​​baked cakes, no-bake cakes, and cake batter.

7 pie crust tips for tender, flaky results every time

If you’re going to go to the effort of making your own pie crust, then you might as well make more. Once you’ve shaped the dough into discs and wrapped in plastic wrap, instead of putting the pie crust in the fridge to rest, add another layer of plastic wrap and a layer of aluminum foil or place everything inside a zip-lock bag or airtight container before storing in the freezer for up to three months. Thaw the dough discs in the refrigerator, then roll out as desired.

If you want to go a step further, you can put the dough in a pie pan, crimp it however you like, then wrap and freeze it that way to make your life so much easier when you’re craving a pie. When that time comes, let the pie crust thaw in the refrigerator and use as fresh, or fill and bake without thawing at all with a few extra minutes of bake time added to account for the crust freezing.

Step by step pie crust guide

The types of cake you can freeze

Fruit pies, such as apple, cherry, peach, or blueberry pies, freeze beautifully, as do pecan pies. They can be frozen baked or unbaked, the latter of which can be a great way to go when hosting a dinner party or large holiday meal. “Frozen fruit tarts have a denser, more compact texture than direct-baked ones, but still have the same overall thickness and consistency,” cookbook author Stella Parks wrote in Serious Eats. On the other hand, already-baked pies that are then frozen won’t have the same crispy, flaky crust as pre-frozen ones, but in my experience they’re still delicious, especially when reheated in the oven and/or served a la mode. .

Most custard, custard, and meringue pies do not hold up well to freezing. People are on both sides of the fence when it comes to whether you can freeze pumpkin pie. The issue is that such empanadas they tend to break down texturally when frozen due to the high water content found in most recipes. (As such, the denser sweet potato cakes generally freeze quite well.)

Pumpkin pie or pecan pie? With these recipes, you don’t have to choose.

The best way to freeze cakes.

Whether or not they’re baked, whole or sliced, place the uncovered pie on a baking sheet first and freeze until solid, about two hours, before wrapping in a layer or two of plastic wrap. You can then put the cake in a layer of aluminum foil, a zip-top bag, or an airtight container for extra insurance against freezer burn if you like. (The same method works for freezing cakes.) For optimal freshness, you’ll want to consume them within a couple of months.

Thaw pre-baked cakes in the refrigerator before enjoying them. For no-bake pies, bake directly from frozen at the temperature specified in the recipe. They will take longer than the recipe calls for, but exactly how long, usually anywhere from 10 to 30 minutes, will depend on the recipe, so it’s best to use visual cues to determine doneness, such as a bubbly filling for fruitcakes. . Remember, if any part of the cake starts to darken too quickly, cover it with aluminum foil.

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