You can’t just toss a pie tin into the freezer and hope for the best. That’s like sleeping outside without a blanket—you’ll get freezer burn within weeks. Tight, double-layer wrapping is your bestie. Start with plastic wrap directly on the pie surface, then wrap the whole pan in heavy-duty foil. Or use a vacuum sealer if you’re fancy and have your life together.
Also, label it. I cannot stress this enough. Your future self will not remember if that lump is “blueberry” or “mystery meat.” Write the date and flavor. Future you will high-five present you.
3 Ways to Freeze Pies - wikiHow Life
