I need two pies for next weekend.... one lemon and one coconut... can I make these ahead, and put the meringue on at the last minute, or can I just make and freeze the crust, and finish it off at the last minute, or should I just stay up all night and finish the project then ? I'm really swamped this week....

Oh, come on....... SOMEONE must know or have a idea ..... I've got the crusts already made, I just need to know how far I can go for today...

I know you can at very least make and freeze the crusts. I have done that a lot and it works just fine. Not sure about the filling though, although I can't think of a reason why you couldn't. Hope that helps at least some!

Here are a few links:

http://www.thriftyfun.com/tf212408.tip.html

http://www.kraftfoods.com/kf/CookingSchool/FreezingBakedGoods.htm

They do not reccomend freezing custard or creme pies, but there are suggestions for freezing the crusts.

I hope this helps!

grama_j
I would do the crust and freeze them and not fill but you can make your filling and just refrigerate it too save a little time. I wouldn't freeze the filling tho!

Linda

THANK YOU ! THANK YOU, one and all.... I'll get the crusts in the freezer right now.... at least that part will be done........

I was always taught to make pies and freeze them uncooked . . . . but i think you are talking about different kind of pies than fruit pies. When I make apple or blueberry or other fruit pies, I make them, freeze them. You have to bring them to room temp before cooking them. Cooked pie crust does not freeze well.

Some pie crusts can keep in the refrigerator. I have a way to make the pie crust mix, and hold that for weeks in a container, just add the liquid at the last minute.

I'm not sure if that helps at all?