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How do you keep pie crust flaky on the bottom after freezing?

FLRN Nov 26, 2009 04:23 AM

I will be making pot pies from the leftover turkey today and putting them in the freezer. Love my pot pie recipe, but the bottom crust is always soggy and not cooked through when we pull them out & pop them in the oven. I have not prebaked the crust, didn't think I should when we're freezing and then cooking, but don't know what else to do? The filling is moist, but not runny at all. Any suggestions would be greatly appreciated. My family loves this meal, but I just don't like the soggy bottom crust! Thanks

  1. MMRuth Nov 26, 2009 06:36 AM

    Do you have a pizza stone? When I've reheated things on top of that, they crisp up nicely.

    1. chowser Nov 26, 2009 07:05 AM

      You could try freezing the crust first and then adding the pot pie filling and freezing again.

      1. h
        heylids Nov 26, 2009 03:04 PM

        hello, try to brush egg whites to the bottom crust and let it dry. Beat the egg white so they
        can be brushed onto the crust. The egg white should seal the crust from the filling.
        Let me know how it works out...I do this with all my pies, but not to put into the freezer.
        Good Luck...

        1. Caroline1 Nov 26, 2009 03:23 PM

          It's perfectly acceptable to bake "pot pies" with only a top crust. Cuts way back on calories too!

          1 Reply
          1. re: Caroline1
            MMRuth Nov 26, 2009 04:16 PM

            Yes, that is actually how I make them. Though, in a not so deep dish so that there is lots of crust on top!

          2. MsMaryMc Nov 26, 2009 06:52 PM

            My favorite two tricks have already been mentioned--brushing the bottom crust with beaten egg white before freezing it, and baking the pie on a pizza stone. I put the pie in the oven on the lowest rack for 15-20 minutes then move it down onto the stone--that way it doesn't crack the cold glass pie plate.

            1. f
              FLRN Nov 28, 2009 11:29 AM

              Thanks everyone - I'm going to try the egg white & the pizza stone trick for sure. I'll let you know how it turns out. And only using the top crust is a good idea as well - may try that in my square baking dish!

              1. j
                jmnewel Nov 28, 2009 04:53 PM

                I think ALL pies should be at least partially pre-baked before filling, and most should be fully baked before filling. AND brush the bottom with egg white and let dry before filling for your pot pies..

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