Can you freeze an entire pie? You sure can. Depending on what filling you choose. I have a detailed post planned on that topic for the future, but for now...here's a genius idea for an individual size Pie in a Jar. I found this idea on a blog today and had to share it.
I love the thought of having a bunch of these, labeled and in my freezer for a weeknight when we need a special treat. And I plan on making them in a bunch of different varities since my husband likes blueberry pie and I don't. I plan on making apple carmel pies by dicing canned apple pie filling and adding caramel ice cream topping to it before filling the crust. Yum!
The following text and photos are taken directly from the Not Martha website. Don't worry, I got her permission first!
Freezer Pie in a Jar
Try these little pies, which you construct in jars and freeze to bake later so you have individual freshly baked pies basically on demand. This is genius. Please note the importance of using jars with straight sides that don't narrow at the opening. I bought some cherry pie filling in a can because, I will not lie, I am lazy. Here are a few things I learned:
1. When putting in the bottom crust allow it to stick up over the edge to give you something to turn under and crimp later. I don't have nearly enough crust in the picture above to do the job right. My second batch, which I didn't take pictures of, had properly tucked crust and didn't leak nearly as much. When you do leave enough crust they look more like this (one from my second try): photograph by Maggi, thanks Maggi!
2. Put filling in to about 3/4ths of an inch below the top. This way you'll have enough room to put the top layer of crust on and press the edges together.
There is no really good way to get a small disk of pie dough into the jar and press it into place. I sort of made a cone to lower the dough and just smooshed everything into place, trimming a bit off where needed. Put multiple holes in top crust. If you only put one hole in the crust they might erupt like a volcano.
3. Fold over and crimp the edges as best you can.
To Bake: Bake somewhere at 375 degrees until the bottom of the crust is browning, an advantage of baking in a glass container. The top might pop off or puff up adorably. Putting a Silpat on your baking sheet keeps the little jars from sliding around when you remove them from the oven, they are otherwise frighteningly slidy and hot. Don't forget to take the lid off before you put them into the oven!
Removal from the jar is a little messy. Just go with it.
I didn't get a chance to try blueberry....yet.
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