When you’re cooking a large meal like Thanksgiving dinner, it’s important to prepare elements ahead of time so you’re not stuck in the kitchen all day while missing out on the company of friends and family. Thanksgiving pies can definitely be prepared ahead of time, but how far in advance? And should they sit out at room temperature, or be stored in the refrigerator or the freezer?
We spoke to food safety experts and a professional baker about the best storage practices to help keep you safe from foodborne illnesses and preserve the quality of your home-baked pies. Here’s what you should know.
Pie crusts and certain types of pie can be frozen.
Most fruit pies
“Fruit pies can be stored safely for 3-4 days in a refrigerator but up to 1-2 months (after baking) in a freezer,” Tamika Sims, director of food technology communications at the International Food Information Council Foundation, told HuffPost.
Pumpkin and pecan pies
Iowa State University Extension and Outreach notes that while pumpkin and pecan pies can be frozen for up to two months, their fillings may separate and their crusts can get soggy.
But don’t even think about freezing a custard pie.“Pies that have custard or chiffon should not be frozen, but can be stored for 3-4 days in a fridge,” Sims said.
“The thing with pie is it’s really best when it’s fresh, however as a chef I always recommend [making] your dessert [before the rest of the meal],” Tracy Wilk, lead chef and recipe editor for the recreational program at the Institute of Culinary Education, told HuffPost. As making pie dough is the most time-intensive step of the pie-making process, she recommends making it in advance and putting it in the freezer (or even better, rolling the dough out and placing it in a freezer-safe pie plate) ahead of time. That way, you can make your pie filling the day of Thanksgiving, drop it into the dough (from frozen or defrosted overnight in the refrigerator) and bake it fresh on Thanksgiving Day.
While pre-baked pumpkin pie can be frozen, keep in mind that the texture may suffer after it's been thawed.
For those freezing dough and entire pies in advance, Wilk recommends working no more than 10 days in advance — unless you have a really great freezer. “It will be fine in the freezer [for longer], but if you have a normal home fridge it’s going to get freezer burn,” Wilk said.
Baking your pie within a day of Thanksgiving? Here’s when you can leave it out at room temperature.
When it comes to food safety best practices for Thanksgiving pies, the guidelines for fruit-filled pies are the most lenient as “fruit pies generally contain enough sugar to stop the growth of bacteria and may safely be kept at room temperature,” aFood and Drug Administration spokesperson told HuffPost. “Pies that should be refrigerated should not be left out more than two hours or one hour in air temperatures above 90 degrees Fahrenheit.”
This means that unless you’re planning on eating them immediately after baking and cooling, pies with fillings that contain perishable ingredients like eggs and dairy such as pumpkin or pecan need to go in the refrigerator. “When these baked products are left at room temperature, conditions are ideal for bacterial multiplication,” Sims said. “It’s not necessary to refrigerate most other baked goods, unless they have a perishable filling or frosting.”
To avoid a soggy crust, Wilk recommends making apple pie (as well as other pies filled with wet fruit) no more than 24 hours in advance. “The longer it sits, the more likely your pie crust is going to get soggy,” Wilk said. After it’s cooled, the pie can be wrapped and left on the counter overnight.
Wrap any leftovers and consume within a few days.
The all-important “chill” step in regard tosafe food handling comes into play once again when dealing with Thanksgiving leftovers. “Remember to store your perishable food under 40 degrees Fahrenheit, and different types of leftovers can be kept safely for different amounts of time,” said Sims, who recommends keeping a cold food storage chart on your fridge, so you know when to throw out your leftovers.
Fruit, pumpkin, pecan, custard and chiffon pies can be safely stored in the refrigerator for 3-4 days, according to the chart and FDA guidelines. But many pies ― especially fruit ― are best eaten within just a couple of days. “Apple, to me, after two days it’s just not gonna taste good,” Wilk said.
“You can’t tell if a food is safe just by how it looks or smells,” Sims added. “The ‘sniff test’ does not apply to week-old pies.”
“Fruit pies can be stored safely for 3-4 days in a refrigerator but up to 1-2 months (after baking) in a freezer,” Tamika Sims, director of food technology communications at the International Food Information Council Foundation, told HuffPost.
Apple and other fruit pies keep at room temperature for up to two days, then in the fridge for two more. Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days.
"Pies can still be prepared before the holiday event; providing they are being stored correctly." According to the United States Department of Agriculture, pumpkin pie can be kept up to four days in the refrigerator and kept in the freezer for the best quality for up to two months.
A baked pie can be frozen for 6 months, a longer freezing time than an unbaked pie. Loss of quality increases with the length of time in the freezer. Pies can be frozen longer than recommended here but the quality greatly deteriorates with the extended freezer time.
The pie will last up to six months in the freezer, giving you plenty of time to enjoy the last remnants of fall. When you're ready to finally enjoy it, first defrost the pie at room temperature, and then reheat it in a 350 degree F oven for about 30-45 minutes.
Be sure to refrigerate cream, custard, pumpkin, mousse, chiffon, or any other pies containing eggs or dairy as soon as they've cooled. They'll keep for up to 2 days.
Be they baked or not, whole or in slices, first place the uncovered pie on a baking sheet and freeze until solid, about two hours, before wrapping in a layer or two of plastic wrap. You can then put the pie in a layer of foil, a resealable bag or an airtight container for extra insurance from freezer burn if you want.
I frequently bake and freeze my classic apple pie, favorite cherry pie, blueberry pie, and very cherry berry pie with fresh cranberries with excellent results. I do not recommend freezing custard or cream pies, as the texture of the filling doesn't hold up well to freezing.
Most custard-, mousse- and cream-based pies typically do not freeze well because the contents separate after thawing. That can create a soggy mess. Instead, these tasty pies can be eaten right away or safely stored in the refrigerator for about four days.
The warning likely refers more to quality than safety. If it was a safety issue, I think the warning would have been phrased in stronger language. this just means there may be a texture change, or the flavour may diminish due to the freezing. go ahead and heat & eat them, you may need to up the seasonings.
Store-bought pumpkin pies include shelf-stable ingredients such as preservatives which allow them to last longer, even at room temp. If your pie was sold unrefrigerated in the store, it can continue to be stored on your counter until the sell-by date.
After baking, leave the pie at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, place the pie in the refrigerator. Cover loosely with plastic wrap until serving.
According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.
According to the USDA, fruit pies in an airtight container can stay unrefrigerated at room temperature for up to two days. When refrigerated, apple pie can remain for up to one week.
Fruit pies are best stored at room temperature and eaten within 2 days of purchase. However, they can also be refrigerated for up to 5 days. Custard pies (ex. Sweet Potato Coconut, Cardamom Tahini Squash, or Apple Butter Custard) are best eaten within 2 days of purchase if stored at room temperature.
You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.
However, you've probably noticed that a lot of grocery stores and restaurants serve and store them at room temperature. This is because, quite simply, they taste better that way. So, if you're not going to serve your pumpkin pie for a day or two, your best bet is to store it in the refrigerator.
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