Freezing homemade pie filling is a great way to save time and have dessert ready in a pinch. With some simple preparation, most pie fillings freeze remarkably well for later use in pies, tarts, or other desserts. Let’s explore the best practices for freezing pie fillings and answers to common questions.
Quick answers
Here are quick answers to some common questions about freezing pie fillings:
- Yes, most homemade pie fillings can be successfully frozen for later use.
- Fruit pie fillings freeze best, but some custard and cream-based fillings also freeze well.
- Allow fillings to cool completely before freezing.
- Use freezer-safe containers and leave 1/2 inch headspace.
- Label containers with contents and freeze date.
- Most fillings stay fresh in the freezer for 4-6 months.
- Thaw in the refrigerator before using.
- Adjust consistencies as needed after thawing.
- Do not refreeze thawed pie fillings.
What types of pie fillings freeze well?
The best pie fillings to freeze are ones made primarily from fruits, as these tend to retain their flavor and texture better than custard or cream-based fillings. Some specific types of pie fillings that freeze exceptionally well include:
- Apple
- Blueberry
- Cherry
- Peach
- Strawberry
- Berry mixes
- Rhubarb
Custard or cream-based fillings can also be frozen but may separate or curdle after thawing. These types include pumpkin, coconut cream, chocolate cream, key lime, and banana cream pie fillings. They require a bit more finesse to freeze well. The keys are to cook the filling first, let it cool fully, and freeze for as short of time as possible.
Should you pre-cook fruit pie fillings before freezing?
Pre-cooking fruit pie fillings helps improve both their texture and flavor after freezing. Bringing the fruit mixture up to a simmer allows the fruits to fully soften and releases their juices. This helps create the right consistency that will hold up after freezing. The heat also inactivates enzymes naturally found in fruits that can cause the filling to deteriorate over a long freeze time.
How to prepare pie fillings for freezing
Follow these tips when preparing pie fillings for the freezer:
- Cook the filling first – Heat fruit fillings to a simmer until thickened. Cook custards and cream fillings fully per recipe.
- Allow to cool completely – Fillings must be cooled to room temperature before freezing.
- Portion into containers – Use pint or quart freezer-safe containers. Leave 1/2 inch headspace at the top.
- Seal tightly – Use tight fitting lids and freezer-safe plastic bags for extra protection.
- Label – Note contents and freeze date on labels.
- Chill first – Place containers in refrigerator for 1-2 hours before transferring to freezer.
- Freeze promptly – For best quality, freeze within 2 days of making the filling.
How long does homemade pie filling last in the freezer?
Most properly prepared homemade pie fillings will retain optimal flavor and texture frozen for 4-6 months. Fillings with custards and dairy products like pumpkin or coconut cream have a shorter freezer life of 2-3 months.
Here are the approximate freezer timelines for different pie fillings:
| Pie Filling Type | Freezer Life |
|---|---|
| Fruit (apple, berry, etc.) | 4-6 months |
| Custard (pumpkin) | 2-3 months |
| Cream (coconut, chocolate) | 2-3 months |
How to thaw and use frozen pie fillings
Thawing frozen pie fillings properly ensures they retain the best flavor and texture for baking. Here are some tips:
- Thaw fillings in the refrigerator overnight or up to 24 hours.
- Do not thaw at room temperature or in the microwave.
- The filling may separate after thawing – stir gently to recombine.
- If too thin after thawing, simmer briefly on the stovetop to reduce excess liquid.
- If too thick, stir in small amounts of water, juice, or milk to loosen.
- Taste and adjust seasonings as needed after thawing.
- Use thawed filling as you normally would to bake pies, tarts, etc.
- Do not refreeze thawed homemade pie filling.
Tips for freezing pie fillings
Follow these tips for the best results freezing pie fillings at home:
- Use high quality, ripe fruit at peak flavor.
- Simmer fruit fillings to thicken before cooling and freezing.
- Freeze custards and cream fillings after fully cooking through.
- Let all fillings cool completely before freezing.
- Leave headspace in containers for expansion during freezing.
- Use freezer-safe packaging like plastic containers or bags.
- Wrap containers in extra plastic or foil to prevent freezer burn.
- Label fillings clearly with contents and freeze date.
- Organize similar fillings together in freezer to easily identify.
- Maximize freshness by freezing within 2 days of making the filling.
- Store frozen fillings in a freezer at 0°F or below.
Conclusion
Freezing is an excellent way to save time and prepare pie fillings in advance for future baking needs. Most fruit and some custard or cream fillings freeze well when properly prepared and stored. Allow fillings to cool fully before freezing in airtight containers for 4-6 months. Thaw overnight in the refrigerator before using in your favorite pies, tarts, turnovers, or other desserts. With some simple steps, it’s easy to keep your freezer stocked with homemade pie fillings ready to bake!