Freezing Pies Tips

Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.

Pie Shells

– Baked stored for 4 months. Heat at 350º for 6 minutes.

– Unbaked stored for 2 months. Bake right out of freezer.

Fruit pies

– Baked stored for 4 months. Heat at 325º for 45 minutes.

– Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.

Cream, Custard pies & pies with meringue

– Cannot be frozen

Pumpkin & Pecan

– Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.

Bread Hints

To Make a Proofing Oven (speeds things up):

If you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.

1. Put boiling water in an oven-safe cereal bowl on the floor of the top oven (small oven). You will need the large oven (preheated) for baking.

2. Turn oven to 175º.

3. When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.

4. Remove the bowl of water from the oven for baking. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.

***HINTS***

•Use hot tap water– our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.

•Warm your flour in the microwave before adding it to the recipe. Zap it for 15 seconds at a time until it is warm to the touch.

•Warm a cold egg in hot tap water before cracking and using in your bread.

•Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.

•Use shortening (not vegetable oil spray) to prepare your pans for baking breads.