First pie - how far ahead can I make?

[Anonymous]

Crust is store bought and frozen .

Making pecan chocolate from nytimes
And peach ( to use up our lovely peaches frozen in the summer)

Is today too early for tgiving?

[Anonymous]

Probably. You can make a pie a day ahead (esp fruit pies) as the favors blend and the filling firms up a little. This is what Martha recommends, and I have done it many times. I'd make the pecan day of. Without making a crust, making a pie is easy.

[Anonymous]

Do the pecan tomorrow because pecan is better at room temperature when it's set. Do peach the day of. Neither as early as today.

[Anonymous]

the crust will get soggy if you make it today.

[Anonymous]

Thanks very much!

[Anonymous]

Oops. I have a pumpkin pie in the oven right now.

[Anonymous]

I think you could get away with tomorrow.

Don't refrigerate your pie (unless it's a cream pie). Keep at room temp, covered, and the crust shouldn't sog.

[Anonymous]

You can do both tomorrow. Stick the peach back in the oven right before you serve.

[Anonymous]

Why ruin a good pie with store bought frozen crust?

[Anonymous]

Anonymous wrote:Why ruin a good pie with store bought frozen crust?

What do you suggest? And before you say: "make your own," I hope you realize that pie crust is one of the hardest thing to master, right?

[Anonymous]

Trader Joes has butter crusts in the freezer case ready to be rolled. They're tasty, flaky, and don't taste like cardboard. It's just a crust. Most crusts, bought or homemade, taste meh.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why ruin a good pie with store bought frozen crust?

What do you suggest? And before you say: "make your own," I hope you realize that pie crust is one of the hardest thing to master, right?

Right? I'm very snobbish when it comes to baking, and yet I find nothing wrong with store bought pie crust.

Hell, I use Giant's brand, and I've never had a pie go uneaten.

[Anonymous]

Custard pies, like pumpkin, should also be refrigerated.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why ruin a good pie with store bought frozen crust?

What do you suggest? And before you say: "make your own," I hope you realize that pie crust is one of the hardest thing to master, right?

Right? I'm very snobbish when it comes to baking, and yet I find nothing wrong with store bought pie crust.

Hell, I use Giant's brand, and I've never had a pie go uneaten.

I think 20:50's comment was uncalled for, particularly for an OP who is baking a pie for the first time. That being said, well-made fresh pie dough is truly amazing and a lot better than store bought pie crust. I've never had a store-bought crust that adds much to a pie. At least for fruit pies, if I don't have time to make a pie crust, I'd personally rather just make a cobbler than use a store-bought crust.

Agree its silly to tell a first time baker to make a fresh pie crust though. I think it took me about a decade to get good at making pie crust.

[Anonymous]

While I make my own pie crust, using the frozen kind is perfectly ok. I've used the Pilsbury pie crust time and time again and everyone was pretty happy with my pies. I even used it to make quiche for a French guy. He was so snobby about the pie crust when I was baking it - but then he tasted it and shut right up.