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  1. Apr 25, 2022 · For a pre-baked pie, preheat the oven to 375°F (190°C) and cover the pie loosely with foil. Place the covered pie in the oven for 30 minutes, but start checking its progress from about 20 minutes. For an unbaked pie, preheat the oven to 400°F (200°C) and bake it uncovered for 20 minutes.

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  2. After about 15-20 minutes, it’s time to check on your pie. Use an oven mitt to carefully pull out the baking sheet or rack. Then, with a food thermometer, check the temperature of the filling in the center of the pie. You’re aiming for around 165°F (74°C) to make sure it’s heated through.

  3. Nov 30, 2023 · The best way to reheat pie is in the oven. This method mimics how the pie will have been originally cooked, allows for even heat distribution during the reheating process, and leaves you with a perfectly crisp pie crust. The main concern about reheating pie in the oven is that you will burn the top layer of pastry.

  4. Mar 26, 2024 · Place the wrapped pie in the freezer, making sure it is on a flat surface. The pie can be frozen for up to 2-3 months. When ready to enjoy or serve the pie, let it thaw in the refrigerator overnight. Then, you can reheat it in the oven until warm if preferred.

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  5. Jan 1, 2024 · 1. Avoid overheating: Rather than risking overcooking or burning your delicious pie, start with shorter reheating times and gradually increase if needed. 2. Preserve crust crispiness: If you prefer a crispier crust, consider using the oven or air fryer methods instead of microwaving which might result in a soft crust due to steam buildup.

  6. Aug 31, 2020 · If you want you can reheat a pie to re-crisp it and warm it by baking at 375F/191C for 10-15 minutes. Freezing unbaked pie: Prepare the pie recipe up to step 4 then wrap it in plastic wrap twice and freeze for up to a month.

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  8. Can I reheat a frozen blackberry pie? Yes, you can reheat a frozen blackberry pie. Preheat your oven to 375°F (190°C), place the frozen pie on a baking sheet, and bake for about 30-40 minutes until it is heated through. 9.

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