How to Store and Freeze Pie
Which pies can sit on the counter, which belong in the fridge, and how to freeze, thaw and reheat the ones that can handle it.
A pie is rarely finished in one sitting, so it helps to know how to keep the leftovers safe and tasting good. The rule that matters most is simple: pies made with eggs, milk or cream need the refrigerator. Pies made mostly of fruit and sugar are more forgiving. The rest is detail, and this guide covers it.
Fruit pies: counter or fridge
Apple, cherry, blueberry, peach and other fruit pies are high in sugar and acid, and they contain no eggs or dairy in the filling. That makes them safe to keep at room temperature for a short time. Let a freshly baked pie cool completely, about 2 to 3 hours, before covering it. Wrapping a warm pie traps steam and turns the crust soggy.
Once cool, a fruit pie can stay on the counter, loosely covered with foil or a clean towel, for up to 2 days. After that, move it to the fridge, where it keeps for about 3 to 4 days in all. The fridge dulls a crust a little, so a quick reheat (see below) helps.
Custard, cream, pumpkin and meringue pies: always the fridge
The USDA advises refrigerating any pie with an egg- or dairy-rich filling, including pumpkin, pecan, sweet potato, custard, cream, chiffon and meringue pies, as well as Key lime pie. Bacteria grow quickly between 40°F and 140°F (4°C and 60°C), and these fillings are exactly the sort of moist, protein-rich food they like.
- Two-hour rule. Don't leave these pies out for more than 2 hours total, including serving time. In hot weather, such as a picnic at 90°F (32°C) or above, make it 1 hour.
- Cool, then chill. Let a baked pie cool on a rack for up to an hour or two, then refrigerate it. Don't wait until it's fully room temperature if that will push you past the limit.
- Cover loosely. Whipped cream and meringue are best kept uncovered at first, or tented with a bowl or a pie dome so the wrap doesn't touch them. Plastic wrap sticks and tears the topping.
- Eat within 3 to 4 days. Meringue pies are best within 1 to 2 days, because the meringue weeps (beads of liquid form on top) and the crust softens.
| Pie type | Counter | Fridge | Freezer |
|---|---|---|---|
| Fruit (apple, cherry, peach, berry), baked | Up to 2 days, covered | 3 to 4 days | Up to 3 months |
| Fruit, unbaked | Bake the same day | Up to 1 day | Up to 3 months |
| Pumpkin, sweet potato, pecan | 2 hours at most | 3 to 4 days | Pumpkin: up to 2 months. Pecan: up to 3 months. |
| Custard and Key lime | 2 hours at most | 3 to 4 days | Not recommended |
| Cream (banana, chocolate, coconut) | 2 hours at most | 2 to 3 days | Not recommended |
| Meringue (lemon meringue) | 2 hours at most | 1 to 2 days | Not recommended |
Freezing a baked fruit pie
Baked fruit pies freeze well. Bake the pie as usual, cool it completely, then freeze it uncovered on a flat shelf for 1 to 2 hours until firm. This keeps the wrap from sticking. Wrap it tightly in plastic wrap, then in a layer of foil, or slide it into a large freezer bag with the air pressed out. Label it with the date. Aim to use it within 3 months; it stays safe longer at 0°F (-18°C), but the flavor and texture slowly decline.
To serve, thaw it overnight in the fridge, still wrapped. Then unwrap it and warm it in a 325°F (160°C) oven for 20 to 30 minutes, until the center is warm and the crust is crisp again. You can also reheat from frozen: cover loosely with foil and bake at 325°F (160°C) for 45 to 60 minutes, removing the foil for the last 10 minutes.
Freezing an unbaked fruit pie
Many bakers prefer this method, since the pie goes into the oven for the first time on the day you serve it, with a crisp, freshly baked crust. Assemble the pie in a metal or freezer-safe glass pan, but skip cutting the vents and skip the egg wash. Freeze it uncovered until solid, then wrap as above.
- Bake from frozen. Don't thaw it first, which makes the bottom crust soggy. Cut the vents while the crust is still cold and brush with egg wash if you like.
- Start hot. Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and continue until the filling bubbles through the vents, usually 60 to 90 minutes in total.
- Watch the edges. Cover the rim with foil or a crust shield if it browns before the center is hot.
- Use thickener. Fruit that gives off a lot of juice, such as peaches and berries, does better with a bit more cornstarch or flour when frozen.
- Skip browning fruits. Toss apples and peaches with lemon juice so they don't darken in the freezer.
Freezing pie dough
Dough is the easiest thing to freeze. Shape it into flat disks, wrap each tightly in plastic, and store them in a freezer bag for up to 3 months. Thaw overnight in the fridge before rolling. You can also roll the dough out, fit it into a pie pan, wrap it well and freeze the whole shell. Shells bake straight from frozen, or can be filled and baked as an unbaked pie. Our guide to flaky pie crust explains why keeping the dough cold matters in the first place.
Pies that don't freeze well
- Cream and custard pies: The filling separates and turns watery or grainy when thawed.
- Meringue pies: The meringue collapses and weeps.
- Key lime and other condensed-milk pies: They can freeze briefly, but texture suffers, so we don't recommend it.
- Pies topped with whipped cream: Freeze the pie plain if you must, and add fresh cream after thawing.
Slices and leftovers
To freeze single slices of a baked fruit pie, chill the pie first so it cuts cleanly, then wrap each slice in plastic and foil. They reheat in a 325°F (160°C) oven in 15 to 20 minutes. Pumpkin and pecan pies can also be frozen if you need to, though the pumpkin filling may be a little looser after thawing. Thaw them in the fridge, never on the counter.
As a general rule, if a pie has been out of the fridge too long, if it smells sour, or if you can see mold, throw it out. Don't taste it to check. Reheated food should be warmed through, but reheating won't make an unsafe pie safe again.