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Tips for Freezing Pie

Posted on by Karen Blakeslee
Photo: KSRE

Save some meal prep time this holiday season by freezing pie ahead of the holiday meal. There are options to make baking easier. Here are many tips from Penn State University Extension.

Freezing Pie Dough

  • Pie dough can be rolled into circles and frozen flat on lined cardboard separated with pieces of freezer paper or foil.
  • To freeze unbaked dough in pie pans, stack pie pans with two layers of freezer paper between them and place all in a freezer bag.
  • Prick pastry that will be baked unfilled. Pricking a frozen pastry will cause it to break.
  • Do not prick pastry that will be filled before baking.
  • To use frozen sheets of dough, thaw in the refrigerator before shaping to the pan.
  • Pastry shaped in pans before freezing does not need to be thawed before baking.

Freezing Shaped Pie Filling

  • Freezing a pie in a pie pan takes lots of space and ties up the use of that pan.
  • Freeze the pre-measured fruit filling for one pie in a large freezer bag or foil-lined pan.
  • Before adding the cooled filling, plastic wrap can be placed over the foil in the pie pan to avoid filling sticking to the foil.
  • Dot with butter and sprinkle with cinnamon or nutmeg if desired.
  • If freezing the filling in a freezer bag, squeeze out the air, then seal.
  • Place the bag into the pie pan, shaping it to fit the pan, and freeze until solid.
  • When the filling is frozen, remove it from the pan. This way, you can continue to use the pie pan and yet have everything mixed ahead to put into fresh pie dough.
  • When you are ready to use the pie, unwrap and place the frozen filling in an unbaked pie shell, top, and bake. Allow an extra 20–25 minutes of baking time.

Freezing Prepared Pie

  • Unbaked pies have a fresher fruit flavor than ones baked before freezing.
  • Freeze the filling and crust separately to prevent fruit juice from penetrating and softening the lower crust during freezing.
  • It is easier to freeze pies before wrapping, whether baked or unbaked. Wrap them after they are frozen solid.
  • Do not cut vents in the top crust of an unbaked pie before freezing.
  • Cut vent holes in the upper crust just before baking.

Baking Frozen Pie

  • Bake frozen pies in the lower third of a preheated oven for 25 minutes at 425°F and then reduce the heat to 350°F and raise the pie to the center of the oven to finish baking.
  • Some people prefer baking at 450°F for 15 to 20 minutes and then reducing heat to 375°F for 20 to 30 minutes or until the top crust is brown.
  • Placing the pie on a cookie sheet or pie drip pan helps catch juices that might overflow.
  • A baked pie that has been frozen can be served without reheating; thaw it in its wrapping in the refrigerator.

The Science of Freezing Food

Posted on by Karen Blakeslee
Freezing Food
Photo: Newell Brands, Inc.

Freezing food is an easy way to preserve high quality food with maximum nutritional value. But food in the freezer doesn’t last forever as changes will occur during storage.

Freeze food as soon as possible after harvest to stop chemical compounds, called enzymes, that cause deterioration and spoilage. Enzymes are naturally in foods and must be inactivated to stop loss of color and nutrients, as well as flavor changes. Blanching vegetables is an important step to inactivate enzymes. In fruit, color changes are prevented by using pure ascorbic acid (vitamin C) or a commercial ascorbic acid mixture such as Fruit Fresh®.

Because of high water content in fruits and vegetables, texture changes occur. Water expands when frozen which ruptures food cell walls. Freezing food quickly will help reduce texture damage. Don’t overload the freezer with unfrozen food and keep the freezer as cold as possible, at least 0°F or below.

Over time, food loses moisture during freezing which leads to freezer burn. Use packaging designed for freezing to reduce this problem.

Freezing does not kill bacteria, it only slows it down. When food thaws, any bacteria present will become active again. Always inspect food and packages  carefully before use.

Source: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

Safety of Canned Foods that Freeze in Winter

Posted on by Karen Blakeslee

power outageRecent cold weather has created challenges for all of us. Power outages can lead to many problems. If you have canned foods, either home canned or commercially canned, in a storage location that froze, what can you do?

Check for broken seals or seams in metal cans or broken glass in home canned foods due to expansion of the food and liquid inside the container. If all are intact, they can be saved. Thaw gradually and store at room temperature.

For commecially canned foods, if seams are broken, that can lead to contamination and be unsafe to eat. Discard these cans.

For home canned foods, discard broken glass containers. If the lid became unsealed, and the jar thawed to room temperature, discard these too.

If a glass jar became unsealed but is still frozen, this can be safely used immediately or transfered to a new container and stored in the refrigerator or freezer.

During cold weather, wrap jars or cans in paper and cover with blankets to insulate them. Another option for vulnerable storage locations is to prop open pantry or cupboard doors to allow warm air inside.

For more information on food safety during power outages, see https://www.ksre.k-state.edu/foodsafety/topics/disaster.html.

Source: https://extension.oregonstate.edu/food/preservation/safety-canned-food-freezes

Freezing Food for the Fair

Posted on by Karen Blakeslee
Fair judging
Kansas State Fair, Photo: KSRE Flickr

To help save time and stress at county fairs, prepare food entries early and freeze them.  Most baked goods freeze well and can still be blue ribbon quality.  This includes cookies, yeast and quick breads, and cakes.  Here are some tips:

  • Bake the product as usual. Cool completely!  This helps prevent condensation inside the wrapping and development of ice crystals.
  • Use moisture-vapor resistant packaging. This includes freezer-safe plastic containers or bags, heavy-duty aluminum foil, and rigid containers.
  • Separate layers of cookies with wax paper or parchment paper.
  • If a cake or bread is to be frosted, freeze the product only and frost after it is thawed.
  • Make pie crusts ahead of time and freeze. Freezing whole prepared pies can cause the filling to soak into the crust.
  • Thaw all baked goods in the freezer packaging. They can be thawed at room temperature.  Remove from the freezer the night before the fair.  Once thawed, repackage into the proper packaging according to your fair rules.

Source:  Univ. of Georgia, www.uga.edu/nchfp/publications/uga/FreezingPreparedFoods.pdf

Source:  Univ. of Georgia, www.uga.edu/nchfp/publications/uga/FreezingPreparedFoods.pdf

 

Blanching Vegetables

Posted on by Karen Blakeslee

Blanching vegetables is defined as scalding vegetables in boiling water or steam for a short time. It is a critical step in freezing vegetables to protect flavor, color and texture.

Blanching also helps remove dirt, organisms, brightens up the color, and helps preserves some vitamins. It stops the natural enzymes in the vegetables from continuing to change flavor, color and texture. Underblanching can cause the enzymes to become more active and is worse than no blanching at all.

The blanching process is quick and each vegetable has its own blanching method and time.

Learn more about blanching and a list of blanching times for many vegetables from the National Center for Home Food Preservation.

Freezing Yeast Dough

Posted on by Karen Blakeslee
bread dough
Bread dough
Photo: Colorado State University Extension

To save time during the holidays, or any time of year, prepare yeast dough ahead of time and freeze into dough balls for rolls to bake later. The trick is using a dough with extra yeast because slow freezing can damage yeast.

According to Fleischmann’s Yeast, it is best to use dough recipes developed for freezing. These recipes are high in yeast and sugar and low in salt. It is recommended to use bread flour to help maintain bread structure. After preparing and kneading the dough, shape into rolls or flatten into a disk and wrap airtight. The dough can be frozen up to four weeks. When ready to use, thaw at room temperature or slowly in the refrigerator. Once thawed, shape, let rise, and bake as directed.

Some examples of freezer dough recipes include:

https://www.fleischmannsyeast.com/recipe/freezer-pizza-dough/

https://www.fleischmannsyeast.com/recipe/master-bread-dough/

 

Foods that Do Not Freeze Well

Posted on by Karen Blakeslee
frozen lettuce
Frozen lettuce
Photo: NCHFP

Gardens are bursting with bountiful produce this time of year. While many fruits and vegetables can be frozen, there are some that do not freeze well.

This is due to the high water content within the produce. Some produce that does not freeze well include cucumbers, lettuce, radishes, parsley, celery, and raw cabbage. They will become limp, watery, and develop an oxidized color, aroma and flavor. In some herbs and seasonings, the flavors may become strong and bitter. Irish potatoes, baked or boiled, tend to become watery and mealy in texture.

If cucumbers or cabbage is pickled or marinated and then frozen, they can be frozen in that form. It is best to use them partially frozen to help retain some texture.

Some other foods that do not freeze well include cooked eggs, sour cream, custards, and mayonnaise or salad dressing.

Learn more at the National Center for Home Food Preservation.

Why Blanching is Important Before Freezing Corn

Posted on by Karen Blakeslee
corn
Blanching corn helps improve the texture and color during freezing.

Blanching is a process in which vegetables are lowered into boiling water for a specific time. The vegetables are subsequently dropped into ice water to quickly cool, then dried and placed in freezer containers. Freezing slows down enzyme processes, but it doesn’t stop them. Blanching is recommended to assure your corn will taste as fresh as possible after they have been frozen.

That’s because blanching stops enzyme activity. Enzymes in produce help it ripen, and continue to do their work even after the produce has been picked. By stopping the enzyme action, blanching prevents the produce from becoming overripe. Blanching also helps retain color, flavor, texture and nutrients. Blanching also helps remove dirt and small organisms from the produce.

It is important to look up the specific amount of time corn needs to be blanched and follow those guidelines. If corn is under-blanched, it can actually speed up the enzyme processes. If corn is over-blanched, the nutritional value, flavor, color and texture can be negatively affected.

Learn more in Preserve it Fresh, Preserve it Safe: Preserving Sweet Corn.

 

Preserving Eggplant

Posted on by Karen Blakeslee
Eggplant
Photo: USDA Flickr

Freezing is the only way to preserve eggplant. There are no canning instructions.

Use frozen raw eggplant in dishes where it does not need to stay firm such as soups, stews, sauces, and dips.

Cooked eggplant, such as roasting, may be frozen to use in dips or sauces.

Consider the age, size, and variety of eggplant you are using. Small thin varieties may have tender skin and not require peeling. Older larger varieties with more seeds may have a bitter taste; those slices may be salted to draw out bitter juices.

Source: Penn State University Extension Food Preservation

 

The Science of Freezing Food

Posted on by Karen Blakeslee
Freezing Food
Photo: Newell Brands, Inc.

Freezing food can be quick and convenient. But there is a lot of science behind how food freezes that can affect the outcome.

After harvesting fruits and vegetables, chemical changes still occur due to enzymes naturally within the food. These enzymes can change color, texture, flavor, and some nutrients. To stop enzymatic changes, there are key steps to take.

For most vegetables, blanching is effective to inactivate enzymes. This exposes the vegetables to boiling water or steam for a brief amount of time, then rapidly chilled in ice water. Blanching is essential for high quality vegetables. It also helps destroy any microorganisms. Blanching time varies by vegetable.

For light colored fruit, such as peaches and apples, enzymes can cause browning and loss of vitamin C. Instead of blanching, fruit can be treated with ascorbic acid (vitamin C) to interfere with the chemical reaction that causes the color changes. Use pure ascorbic acid or commercial ascorbic acid mixtures.

Texture of frozen food can depend on the rate of freezing. Don’t overload your freezer as that will slow the freezing process and result in poor quality food. Typically, freezing 2 to 3 pounds at a time is best.

For more information on freezing, see the National Center for Home Food Preservation website.

Source: University of Minnesota Extension

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University