The key to a fun Thanksgiving feast is planning, and desserts are one of the easiest courses to make ahead. Find out which steps you can complete in advance to make the big day run smoothly — without a soggy pie crust in sight.
For best results, freeze the crust and filling separately; this tip will help you achieve a crispy crust once the pie is baked.
Most doughs freeze extremely well. Make a basic pie dough during your down time, and you can keep it in the freezer for up to two months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.
You can bake the crust according to your recipe while it’s still frozen, though this method may increase the cooking time.
Live in a cool climate? Once your refrigerator space fills up, consider using a secure back porch, balcony, garage or car for extra storage. Place your baked pie in a box — and watch out for animals!
Most pies can be assembled and baked ahead from start to finish, then stored in the refrigerator for a few days. Reheat in the oven at 350 to 375 degrees, until the crust is golden brown and crispy.
Keep reading for more guidelines on storing different varieties of pie, then scroll down to learn how to work ahead with other types of desserts.
|Pumpkin, Pecan & Custard Pies|
Freeze these pies baked for up to two months, but don’t freeze them unbaked. You may also store them in the refrigerator for up to five days; pecan pies will even keep at room temperature for a couple of days.
Most cakes may be baked ahead, then covered and stored in the refrigerator for up to four days.They may also be frozen; if you choose this method, freeze the cake and frosting separately (if applicable), thaw, and frost before serving.