Hi Trisha, You can certainly use frozen fruit to make pies. We typically recommend increasing the thickener by about 15-20% as frozen fruit releases more moisture than fresh fruit does when it thaws. You can use the fruit frozen to fill unbaked pie shells and bake right away, adding about 5-10 minutes of additional time to account for the frozen fruit.

To bake the frozen pie, preheat the oven to the temperature called for by your recipe – or to 425F – then cut vents in the top of double-crust pies and place the frozen pie directly into the oven. Bake for the time suggested by the recipe plus an additional 20 minutes to account for thawing time. If the pie crust browns too quickly cover it with foil or with a pie shield.

Be aware, though, that freezing unbaked fruit pies can expose the bottom crust to the juicy filling for too long before baking. This can lead to a soggy bottom crust! To get around this, you can freeze the crust separately. It is easy to freeze unbaked, unfilled pie crusts, which are one of the most time consuming parts of the pie to make. I hope that helps, and if you'd like to talk this over with one of our bakers, give us a call at 855-371-BAKE(2253). Happy baking! Kye@KAF

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