STORING AND SHIPPING PIES

Storing pie in the refrigerator:

Cover pies with saran wrap when storing. Store open-faced pies under a large inverted bowl to avoid marring the surface with plastic wrap or foil.

When storing cream- or meringue-topped pies (or any open-faced pie that won't fit under an inverted bowl), insert a few toothpicks into the top, then lightly cover so the covering doesn't touch (and stick to) the topping.

Always store custard pies (and any pie containing eggs or dairy) in the refrigerator - covered. The eggs and milk in the custard are prone to bacterial growth if left to warm. Freezing custard or cream pies is NOT a good idea.

[TIP: If you're serving a previously chilled pie, the crust will probably stick to the pie pan. To prevent this, set the pie on top of a warm towel for a few minutes before slicing and serving. The fat in the crust will melt slightly and release the pie.]

Freezing pie:

You can freeze a fruit pie, either raw or baked. To freeze pie, wrap whole pie in saran wrap, and then place in a large, airtight plastic bag (it is very important for it to be wrapped airtight to prevent freezer burn). The best results are typically obtained by freezing the crust and filling separately. Crust can be frozen either rolled or unrolled. Make sure it is wrapped airtight, and don’t freeze longer than 4 months. You can freeze it in the pie pan, then lift it out to store (keeping its shape and freeing up the pie pan for other uses). It can be difficult to wrap the crust airtight in this shape, however, risking freezer burn. If you freeze a double-crust fruit pies unbaked, don’t cut the vents in the top crust. Freeze the pie before wrapping it.
To thaw a pie, remove it from freezer and put it in the refrigerator for about 2 hours prior to serving.

How long can a pie be stored? A pie should only be refrigerated for a short time, especially if it contains any dairy ingredients. As a general guideline for freezing is:

CUSTARD/CREAM PIES, MERINGUES - Do not freeze any pies containing dairy or egg.

UNBAKED FRUIT OR NUT PIES - Can be frozen for up to 3 months. (Before filling, brush bottom crust with egg wash to prevent sogginess when it thaws.) Also, you may want to add extra thickener to the filling. Finally, don't cut steam vents in the top crust until it is time to bake it.

BAKED FRUIT OR NUT PIES - Can be frozen up to 3 months. Make sure pie is cooled completely before freezing.

After a pie has been frozen, what do you do when you're ready to use it?
To prepare an unbaked frozen pie, do not defrost it first. Preheat the oven to 400-degrees and bake for about 50 to 60 minutes. Cut steam vents in the top crust.
To prepare a baked frozen pie, allow it to thaw at room temperature for an hour, then bake it at 375-degrees for 30 to 40 minutes, until heated through.
Do not reheat a whole pie in a microwave. To reheat a slice, place the portion of the pie you want to reheat on microwaveable plate or container. Heat one slice 60 seconds on medium power, or until just warmed.

GENERAL PIE STORAGE GUIDELINES, IN CONVENIENT TABLE FORM:

Pie	Time	Freeze unbaked?	Freeze baked?
Fruit, double-crust	5-7 days in refrigerator	Yes Bake 45 - 70 min at 375 degrees until middle is bubbling	Yes Bake at 375 degrees 20-30 minutes until warmed through
Custard (anything with an egg-based baked filling)	5-7 days in refrigerator	No	Yes Bake at 375 degrees 20-30 minutes until warmed through
Cream, no egg	2-4 days in refrigerator	No	Yes Thaw in refrigerator
Anything with a meringue top	No more than 1 day	No	No, but you can freeze the filling without the meringue and apply the meringue topping when you’re ready to serve.
Chiffon pies	2-5 days in refrigerator	No	Yes Thaw in refrigerator

Mailing or shipping pie:

The most important thing is to make sure the pie is NOT held at temperatures between 40 and 140 degrees F (what the USDA calls the "Danger Zone") for more r /> than 2 hours. Pathogenic bacteria can grow like crazy in the "Danger Zone", but may not affect the taste, smell, or appearance of the food. And that's bad,
because you can't tell if it's unsafe to eat.

It should be delivered as quickly as possible — ideally overnight.
Don't send it at the end of the week. Send it on Monday or Tuesday so it doesn't sit in the post office or mailing facility over the weekend.
Freeze the pie before shipping it so that (1) it doesn't slop around and fall apart, and (2) it stays cold enough while being shipped.
Wrap the pie tightly with parchment paper, then plastic wrap and/or aluminum foil.
Pack with frozen gel packs or dry ice (Do NOT use regular ice). If you use dry ice, don't let it come in direct contact with the pie.
Ship it in a sturdy box - foam or corrugated cardboard work best.
Wrap the box in at least two layers of brown paper (paper grocery bags are perfect for this).
Use the recommended packing tape.
Use permanent markers to label the outside of the box. (Make sure you label it clearly, and make sure the address is complete and correct so that it can be
shipped quickly.)
Write "Perishable" on outside of the box. (You can even write it on several sides, just to make sure it's seen.)
Alert the recipient of its expected arrival time so they can plan accordingly. Otherwise it may sit outside in the sun, or be returned to the office to wait
for someone to pick it up.
Do not send to business addresses or where there won't be adequate refrigerator storage.

Whenever possible, send a pie that requires minimal refrigeration - avoid cheeses, creams, eggs, and custard recipes.

Go Pie!