Quick answer
Unless the package says otherwise, an unbaked frozen fruit pie is generally baked straight from the freezer without thawing. A commonly recommended approach is to start at a high temperature (around 425 degrees F / 220 degrees C) for about 20 minutes to set the crust, then lower to about 375 to 400 degrees F (190 to 200 degrees C) and bake for another 40 to 60 minutes, until the filling is bubbling thickly through the vents.
Always follow the instructions on the box or from the baker if you have them. Times and temperatures differ by brand, pie size, and whether the pie is baked or unbaked.
Check the package first
Frozen pies come in two main types, and they are handled differently:
- Unbaked frozen pies need to be fully baked from the freezer. This is the type most of this article covers.
- Fully baked frozen pies usually just need thawing and, optionally, a gentle rewarming, much like the approach in our guide to reheating pasties in the oven. The package will say which.
Pies from bakeries and specialty pie makers often have their own instructions that account for the filling and crust. Those take priority over general advice.
Bake from frozen: step by step
- Arrange the rack and sheet. Place a rack in the lower-middle position. Put a rimmed baking sheet, lined with parchment or foil, on it to catch bubbling juices. Preheat to 425 degrees F.
- Unwrap the pie. Remove all plastic and packaging. If your pie came in a foil tin, you can leave it in the tin.
- Add finishing touches. If the top crust looks dry, brush it with beaten egg, milk, or cream and sprinkle with coarse sugar. If there is no top vent, cut a few slits before the dough softens.
- Bake hot, first. Bake for about 20 minutes at 425 degrees F to help set the bottom crust.
- Lower the heat. Reduce the oven to 375 to 400 degrees F. If the edges are browning too fast, cover them loosely with foil or a pie shield.
- Finish baking. Continue for roughly 40 to 60 minutes more, until the crust is deep golden and the filling bubbles thickly at the center.
- Cool. Move the pie to a wire rack.
How to tell it’s done
- Thick, slow bubbles are visible through the vents or lattice, not just at the edges.
- The crust is a rich golden brown, including the bottom if you can see it.
- If you use a thermometer, some bakers look for a center temperature around 195 to 200 degrees F (90 to 93 degrees C) for fruit pies.
A pie that has not bubbled thickly in the center often has a thin, runny filling because the thickener (cornstarch, flour, or tapioca) has not fully activated.
Why not thaw first?
Thawing lets the fruit release its juices before the crust and thickener have a chance to set, which can lead to a soggy bottom and loose filling. Baking from frozen helps the crust firm up while the fruit slowly heats. The tradeoff is a longer bake time and a need to protect the edges from over-browning.
Cooling
Cool a fruit pie for at least a couple of hours before slicing. As it cools, the filling continues to thicken. Cutting too early usually gives a runny slice. Serve at room temperature or rewarm slices gently.
Baking a pie with frozen fruit
If you are making your own pie with frozen fruit, you can often use the fruit without thawing, though you may need a little more thickener and a longer bake. One simple approach is to partly thaw the fruit, drain off excess liquid, and toss it with sugar, flour or cornstarch, and a pinch of salt before filling the crust. A typical filling bakes at about 375 degrees F for 25 to 35 minutes for a pre-baked shell, or longer for a raw crust. Look for bubbling at the vents either way, and set a baking sheet underneath.
How to use a frozen pie crust
Store-bought frozen crusts come in two forms: unbaked shells in tins, and rolled dough sheets. For shells:
- Follow the package directions. Many crusts for filled pies go straight into the oven from frozen.
- For recipes that call for a pre-baked shell, bake the crust until lightly golden, often with pie weights or dried beans to keep it from puffing.- If you use a rolled sheet, let it soften a little at room temperature so it unrolls without cracking.
Putting the pie on a preheated baking sheet can help brown the bottom.
Can you freeze pie? Can a custard pie be frozen?
Fruit pies freeze well, either baked or unbaked. Wrap them tightly in plastic wrap and foil, or place them in a freezer bag to prevent freezer burn. Many sources suggest using them within a few months for best quality.
Custard-style pies, including those made with eggs and milk or cream, do not freeze as reliably. The texture can turn watery or grainy after thawing. Pumpkin pie is a common exception that some bakers do freeze successfully, but quality varies. For food safety, do not leave a custard pie out for long at room temperature, and refrigerate it after cooling.
Troubleshooting
- Soggy bottom: use the lower rack and a preheated baking sheet. A metal or glass pan helps the bottom brown.
- Runny filling: the pie probably needed more time, or was cut too soon. Return it to the oven and cool it longer next time.
- Burnt edges: use a foil ring or pie shield partway through.
- Pale top: brush with egg wash or milk before baking.
- Juice overflow: always bake on a lined baking sheet.
If you would like a different way to use fruit, see how to start with cooking peaches on the stove, which is a quick filling or topping for a pie, or browse our stovetop baking recipes.