PROCEDURES FOR HOME FREEZING OF BAKED GOODS— continued 



Food 



Pies-con.: 



IniiL, .general -con. 

 I'nhaked-con. 



Procedures considered most appli- 

 cable to home freezing 



Preparation: 

 Prepare as usual but do not slit 

 top crust before freezing (32, Fio, 

 109, 114, 139) . 



Packaging: 



Pack in glass, metal, or special 

 paper pie plates (23, 32, 49, 50 

 106, 114, 130, 148, 159) . 



Cover witli paper plate (50, 114 



136, IDR). 

 Wrap in moisture- vapor-proof 



material (23, 32, 50, 58, 114, 



127, 130, 136) . 



Heat-seal C50, 58, 114, 130, 130, 

 148) . 



If desired, cover with stockinette 

 or paper box (32, 50, 13f5) . 



Other procedures noted from the literature 

 review 



Formula-con. : 

 Filling-con. : 



Sugar pack helps retard browning of fruit 

 (133) . 



Use 200 mt; 

 (95) . 



ascorbic acid jicr quart sirup 



1)0 not use all of the juice from sirup 



pack (50) . 

 I. utter in filling helps retain fresh flavor 



(10, 49) . 

 Minute tapioca prevented boiling over of 



juices, cornstarch next best, starch least 



effective (49) . 



Spices discolored product and caused off- 

 flavors (10) . 

 Crust: 

 Lard, hydrogenated lard, and hydrogenated 



vegetable fats are satisfactory (49, 50). 

 Decrease fat (49) . 

 20 percent soybean flour substituted for 



equal amount of wheat flour iiicreeised 



tenderness and browning (113) . 

 Preparation: 



Thicken fruit fillings before filling pie 



shell (148) . 

 Prepare fresh fruit and place directly in 



unbaked pie crust; cover with sugar (22). 

 Seal edges well and be sure top crust does 



not dip into filling (50, 13R) . 

 Make top crust I/4 inch smaller in diameter 



than pie to avoid floating crust (10) . 

 Lattice upper crust or pastry with hole iji 



center helped prevent boiling over (49) . 

 Piepan lined with dough and frozen, then 



sugar-flour coated fruit quickly added to 



dough, lattice applied and frozen (10<5, 



123). 

 Freezing pastry before filling was added 



made no difference in crispness of under- 



crust (49) . 

 Packaging: 

 Wrappings : 



Cellophane (23, 32, 50, 114). 



Cellophane-lined parclunent (32) . 



Pliofilm bags (32) . 



Metal foil (114) . 



Acetate film and foil laminated glassine 

 structure, polyethylene sheet (127). 



Waxed paper (139) . 



waxed cartons (148) . 



66 



