pie care
CREAM & CUSTARD PIES require refrigeration. Before serving your Pie Country cream or custard pie, it's best to remove it from the fridge about 20-30 minutes beforehand. This will allow the chill to be removed and the flavor of the pie to come through better.
Though we don't recommend it, you can freeze a custard pie for about a month if you wrap it very tightly in plastic and/or foil. Be sure to mark it with both the contents and the date frozen. Do not freeze cream pies. They will just be ruined. You will simply have to consume the entire pie or make a friend by sharing it!
To slice a cream or custard pie, pour some hot water into a tall carafe, glass or vase. Dip your pie slicer into the hot water, leaving it in the water to warm up for a few seconds. Remove it, wipe it on a clean cloth and slice. Repeat and you will have beautifully clean slices.
FRUIT &/OR NUT PIES should not be refrigerated. Refrigerating fruit/nut pies will make the crust less flaky and not as tender. And the fruits/nuts will lose their flavor more quickly. Just keep the fruit/nut pies loosely covered in a cool place on your pantry shelf.
Some people like to warm up their fruit/nut pies before enjoying. To do so, simply preheat your oven to 350 degrees. Once preheated, place the pie on the middle rack in your oven and set your timer for about 10-12 minutes. Remove, slice and enjoy! It's that simple.
Consider adding a dollop of fresh whipped cream or a scoop of ice cream to your Fruit/Nut pie.
Fruit/nut pies freeze pretty well. Just wrap tightly in plastic wrap or foil, label it and you're all set. To defrost, simply leave on your kitchen counter or pop right into a preheated 350 oven for about 35 minutes. You may need to just loosely cover the top in foil so the crust doesn't darken any more.
SAVORY PIES should be refrigerated. To heat your savory pie, preheat your oven to 400 F. Place the savory pie on the middle rack and let it heat for about 25-30 minutes. To see if the pie is fully heated, simply stick a table knife into the center of the pie, holding it there for about 10 seconds. If the tip of the knife is warm enough, then so is the pie!
Savory pies can be frozen. Wrap tightly in foil or plastic wrap. Defrost right in the oven, just adding about 15 more minutes.
Though we don't recommend it, you can freeze a custard pie for about a month if you wrap it very tightly in plastic and/or foil. Be sure to mark it with both the contents and the date frozen. Do not freeze cream pies. They will just be ruined. You will simply have to consume the entire pie or make a friend by sharing it!
To slice a cream or custard pie, pour some hot water into a tall carafe, glass or vase. Dip your pie slicer into the hot water, leaving it in the water to warm up for a few seconds. Remove it, wipe it on a clean cloth and slice. Repeat and you will have beautifully clean slices.
FRUIT &/OR NUT PIES should not be refrigerated. Refrigerating fruit/nut pies will make the crust less flaky and not as tender. And the fruits/nuts will lose their flavor more quickly. Just keep the fruit/nut pies loosely covered in a cool place on your pantry shelf.
Some people like to warm up their fruit/nut pies before enjoying. To do so, simply preheat your oven to 350 degrees. Once preheated, place the pie on the middle rack in your oven and set your timer for about 10-12 minutes. Remove, slice and enjoy! It's that simple.
Consider adding a dollop of fresh whipped cream or a scoop of ice cream to your Fruit/Nut pie.
Fruit/nut pies freeze pretty well. Just wrap tightly in plastic wrap or foil, label it and you're all set. To defrost, simply leave on your kitchen counter or pop right into a preheated 350 oven for about 35 minutes. You may need to just loosely cover the top in foil so the crust doesn't darken any more.
SAVORY PIES should be refrigerated. To heat your savory pie, preheat your oven to 400 F. Place the savory pie on the middle rack and let it heat for about 25-30 minutes. To see if the pie is fully heated, simply stick a table knife into the center of the pie, holding it there for about 10 seconds. If the tip of the knife is warm enough, then so is the pie!
Savory pies can be frozen. Wrap tightly in foil or plastic wrap. Defrost right in the oven, just adding about 15 more minutes.
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