Can You Cool A Pie In The Fridge?
You can cool a pie in the fridge but before that make sure that they are perfectly cooked. After cooking them, keep them at room temperature for about twenty to thirty minutes to cool them down. Then you can place them in the fridge for further cooling and keeping them cold.
First, remove the pie from the oven and let it cool to room temperature, and put the pie into a refrigerator at 5C so that it stays cold. For absolutely best results, chill a pie at room temperature, and then place in the refrigerator for one or two hours.
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Keep for up to 2 hours at room temperature, once it is easier to handle, then into the fridge, so that you can store it easily. If you are not going to serve your pumpkin pie for a day or two, your best option is to keep it in the fridge. Homemade pumpkin pie keeps very well in the fridge up to two weeks after baking and cooling.
| Steps before cooling pie | Temperature/Time |
| Remove the pie from the oven and let it cool at room temperature | Refrigerate at 5C |
| Keep for up to 2 hours at room temperature | Colling time will be 4 hours almost |
Because pumpkin pie tastes best when cold, you can serve it right out of the refrigerator (with a generous amount of whipped cream, if desired). Once you chill pecan pie, remove from fridge and allow to sit at room temperature until serving time. After baking, pie needs to stay at room temperature, since it usually takes 2-4 hours for the chilling process to complete. Fruit pie needs 4 hours of cooling time before cutting; custard pie needs 2 hours of cooling time before serving or refrigeration.
To keep crusts from getting soggy, the pies should be refrigerated right after baking. According to the U.S. Department of Agriculture, any pie that is rich in eggs (such as pecan, pumpkin, lemon meringue, and any custard-based pie) needs to stay refrigerated once baked and cooled. Other pie types that fit in the egg-rich pie category are pumpkin, lemon meringue, and custard, meaning pumpkin also needs to be stored in the refrigerator. Pies made with cream or eggs – or those that have eggs in their fillings (including pecan and pumpkin pies) – really do need to be kept cold.
If the pie contains eggs or dairy products, it needs to be stored in the fridge, not left at room temperature for more than two hours. Making an apple pie in advance allows for it to be stored more easily, but can still be frozen once baked. If cooling down your apple pie does not yield the results you are hoping for, the next option is to put it back into the oven for an extra baking period.
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To remedy undercooked apple pie, bake it for an extra few minutes at a lower temperature, spread out soft butter on the top, and then spread out the cinnamon-sugar mix. If it is a fruit pie, try returning it to the oven for several minutes on the bottom tray, so that the undercooked bottom is closest to the heat source. You can put the pie dish right on top of the rack, but if you are making a particularly juicy fruit pie, you are better off setting it up on a sheet tray that can catch any drippings.
Next, lay the pie onto your baking sheet, and then place another piece of foil over your pie and the baking sheet to help it stay together. Place the pie, brioche, or pastries onto the baking sheet, tucked into the foil or parchment paper, and gently covered with the foil.
Once your newly baked pecan pie has cooled, wrap it loosely with plastic wrap or aluminum foil–do not wrap too tight, or you will destroy the pies shape and texture. If you bought a store-bought pecan pie, you can just put it into the fridge once you get home — in the box that came with it, or wrapped loosely in plastic wrap. Keeping apple pie in its original pie dish is the easiest way to store leftover pie, but you can also split up individual slices into airtight containers or wrap them up in aluminum foil.
After doing so, keep the baked, refrigerated apple pie, covered in foil or plastic wrap, another 2 or 3 days before serving. If you have just baked the pie, make sure you allow it to cool fully before refrigeration–this is also an important food safety step, since you do not want to place piping hot pie in the refrigerator. Once baked, you want to allow your pie to cool fully, and then put it into the refrigerator to let the filling fully set (the same rules apply for the pumpkin filling, in case you are wondering if pumpkin pie needs refrigerating).
It takes a while for pie to fully chill and its filling to fully thicken, so keep an eye on your appetite and allow it to sit for several hours. We also recommend leaving the pie to rest 10 minutes before cutting it, so that the filling can come back to room temperature. If you cook the pie longer than 30 minutes, the filling will continue cooking even after you take the pie out of the oven. Thaw any remaining at room temperature, then heat in the oven at 350degF until it is hot (about 30 minutes).
Fruitcakes can be stored either at room temperature or in the fridge up to two days (covering with a flipped over bowl is a convenient way to protect). The couple said that those types of pies can be stored in the fridge if you want to make them last for one to two days, but there is a trade-off. Fruit, pumpkin, pecan, custard, and cake with cream fillings can all safely last in the fridge 3-4 days, according to charts and FDA guidelines. You will also want to allow custard pies to cool at least two hours before you refrigerate or serve.
To prevent this from continuing, you will want to tent your pie after baking with aluminum foil to help slow down the chilling process. When freezing pie, you will want to wrap well with a plastic sheet, followed by a layer of foil, to ensure that you are protecting from freezer burn. –Pro Tip Alert!–Place the pie on a sheet pan, just in case the toppings puff up, burn, and turn your oven into a smoking crater.
What is the fastest way to cool a pie?
Pies and tarts are best cooled on a cooling rack, which allows air to move freely. Pies and tarts should always be allowed to cool for at least 20 minutes to give the ingredients a chance to set. Even though your pie or tart is meant to be served warm, it will likely crumble or break apart if you cut into it too quickly.
Why do pies have to cool so long?
This operation requires time. Even with a fan blowing directly on your pie, cool air takes a long time to pull down the temperature of a dense, piping hot, well-insulated mass of pie because pie filling is so heavily laden with sugar and can reach temperatures well beyond the boiling point of water.
How long should a pie cool in the fridge?
In general, you shouldn’t store a hot or warm pie next to anything that will spoil quickly. Cool them at room temperature for only 30 minutes after you take them out of the oven. As soon as it has stabilized after cooking, which shouldn’t take more than 30 minutes, you’re safer putting it in the refrigerator.