New This Month

Perfect Pies from the Freezer

Yes, you can make your pies ahead -- or partly ahead -- and freeze them. Finish them on the day or the day before. Here's what you need to know.

Photography by: John Kernick

Pecan pies can be baked fully, then frozen for up to a week. Thaw at room temperature for at least four hours before serving.

Get the Maple Pecan Pie Recipe
Photography by: Marcus Nilsson

Single-crust pie shells must freeze in their dish at least an hour (or up to one week) before filling or blindā€baking to keep their shape.

Get the Bruleed Pumpkin Pie Recipe
Photography by: Marcus Nilsson

Double-crust pies should be frozen for 30 minutes to an hour before baking to preserve edges and avoid a collapsing top crust. (We're not so keen on freezing an apple pie after baking.)

Get Martha's Brown-Butter Apple Pie Recipe