I realise a 'pie' may mean different things to different people. In my case it's chicken mushroom and tarragon pie with shorcrust pastry base and a top fully enclosing the filling. If i'm eating the pie on the day then I usually blind bake the bases in individual metal trays, let it cool down and then add the cold filling and seal with a top of raw pastry. The re results are great with relatively wet filling and no soggy bottom and a golden crust.
However, as I made loads of filling I was hoping to make some more pastry and freeze the pies. What's the best way of doing this?
I guess the options I thought of were
- Bake as above then freeze when cool and then warm them up in the oven
- Blind bake the bases but leave the top raw - freeze and then cook them in the oven from frozen
- Raw pastry for base and top - and bake them from frozen
- some variation of above but allow them to defrost in the fridge first
If there any experienced bakers out there, i'd really appreciate some advice. thank you! Ww