Custard and cream type pies and fillings do not freeze well. Nor does cottage cheese or cream cheese. A whipped cream based icing does not do well either. Some thickeners in fruit pies are to be avoided due to a separation that occurs when thawing. We have had the best luck with using instant clearjel. If you plan on freezing a yeast dough for longer than 2 to 3 days prior to baking, increase the amount of yeast by about 20%. Hope that helps! Elisabeth@KAF

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