PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Pies-con.: 



Iruit, Jieiieral-con. 

 liakeii before 

 lree7.in;;-coii. 



hormiila: 

 Use staiidard recipes (32, 13, 106, 



114, 127, 130, 136, 148) • 

 Kither fresh or frozen fruit is 

 recommended (1, 43, 00) • 



Preparation: 

 Prepare and bake as usual, cool 

 (1, 32, 43, 130, 163) . 



Packaging: 



Use glass, tin, or special paper 

 pie plate, cover with paper plate, 

 wrap in nioisture-vapor-proof ma- 

 terial, heat-seal (1, 32, 43, 114, 

 136, 148, 166) . 



Cover with stockinette (32, 136 ) 

 or paper box (43, 136) . 



formula: 

 I'illing: 



Kresh or frozen fruit (especially cherries) 



is better than canned fruit (49, 50) . 

 May use frozen fruit after draining otf 



excess juice (1) . 

 IJutter in filling helped retain fresh 



flavor ('1.9) . 

 Minute tapioca prevented boiling over of 

 Juices; cornstarch next best, starch 

 least satisfactory (49) . 

 Crust: 

 Lard and hydrogenated I'ats are both satis- 

 factory (49). 

 Less fat is necessary in frozen pies than 



in fresh (49) . 

 Use bland lard of higli shortening value ^J 

 20-percent soybean flour substituted for 

 equal quantity of wheat flour increeised 

 tenderness and browning (113) . 

 Preparation: 

 Latticed upper crust or pastry witJi hole in 



center helped prevent boiling over (49) . 

 Sugar- flour coated fruit put into crust, 

 lattice top applied moment before baking. 

 (106) . 

 Cool ajid slip pie onto a paper pie plate 

 (32). 

 Packaging: 

 Heat-seal in cellophane or metal foil, wrap 



in ordinary wrapping paper (114) • 

 Protect with ring of cardboard cut taller 



than the pie (136) • 

 Tnin paper plates and tin or aluminum pie 

 plates better than enamel or thick paper 

 plates (49) ■ 

 Moisture- vapor-proof material: Celloptiane 

 (32, 114, 136, 148), pliofilm bags (32), 

 cellopnane-lined parcliment (32) . 

 Wrap tightly and seal (130) . 

 Iteraove pie from plate after freezing; wrap 

 in heavy waxed paper cartons (113) • 

 Freezing temperature: 

 0° F. (32) . 

 0° F. or lower (43) . 

 Storage: 

 2 or more montlis (43) . 

 6 to 8 montlis (148) • 

 12 monUis (113) . 

 Many montlis (178) . 



Fruit pies freeze and store refisonably 

 well (58) . 

 Store at low temperature (10) . 



See footnotes, page 95. 



