Your grandma might have told you, “No pie for you if you’re not eating the crust.”
The truth is that many pies are best eaten within three to four days.
The quality of the food in your refrigerator and pantry starts to degrade once they’ve been opened.
Food that has been refrigerated or frozen tends to spoil faster than foods kept at room temperature.
While there isn’t an exact number on how long a piece of pie will last, most experts agree that it’s best to consume your pie fresh as soon as possible.
If you are unable to eat it right away, however, do not throw it out!
You can still use it for other recipes such as breads, rolls and biscuits.
Here we’ll look at what causes a pie to go bad and what you can do to prevent this from happening.
How long does a pie last?
A pie usually lasts about three to four days after baking.
A well-made pie will keep for up to 10 days if stored properly.
The longer the pie sits on the countertop, the more likely it is to get moldy.
Most people assume that a pie will be safe to eat if it hasn’t been cut into yet, but this is not the case.
It’s better to slice it while it’s warm so the juices can form a seal between each slice.
Piecrusts made with shortening or lard tend to dry out quicker than those made with butter.
This is why many restaurants use shortening when making their piecrusts.
Butter contains moisture which helps to keep the pie moist.
What is the shelf life of a pie?
Shelf life refers to the amount of time that a product or food will remain edible before going rotten or spoiled.
There is no set shelf life for a pie because every pie is different.
Some pies can last up to two weeks if made correctly.
How long will a pie last in the fridge?
It’s best to keep your pie in the refrigerator until you plan to serve it.
The cold temperatures help slow down the growth of bacteria and fungi.
Most of us know that fruit needs to be refrigerated, but what about custards, cheesecakes and ice cream?
These foods also need to be kept cool to avoid spoiling.
Some experts recommend keeping these items in the back of the refrigerator so that they stay coldest.
Others suggest putting them in the door or the front of the fridge where the cold air flows through.
How long will a pie last in the freezer?
Freezing a pie will extend its shelf life.
Freezing preserves the texture and flavor of certain ingredients like fruit, nuts and chocolate.
However, freezing doesn’t preserve the nutrients found in vegetables.
Vegetables are best served raw or cooked.
How should I store a pie to prolong its shelf life?
Before storing a pie, make sure it’s completely cooled off.
Then wrap the pie tightly in aluminum foil or place it in a plastic container lined with parchment paper.
Place the pie in the back of the refrigerator.
Do not put the pie directly onto the bottom shelf since it could collect condensation.
Instead, store pies near the back wall of the refrigerator.
When you take the pie out of the fridge, let it come to room temperature before serving it.
This way, the pie won’t become soggy.
How long will a pie last in the freezer?
Freezing a pie will extend its shelf life.
Frozen pies can be thawed quickly and used for quick meals.
They can also be used as part of a meal by placing slices inside pizza or sandwich rolls.
Once defrosted, the filling becomes soft and runny.
How should I store a pie to prolong its shelf life?
Follow the same steps above when storing a pie in the freezer.
Place the pie in a sealed container and cover it with plastic wrap.
To ensure that the pie doesn’t freeze solid, leave a small hole in the top.
What are the conditions that cause a pie to go bad?
There are several factors that affect the shelf life of a pie.
Here are some of the main culprits:
- Make sure your pie is well-sealed and doesn’t contain excess water.
- This means using less sugar and adding extra flour to the dough.
- Hotter environments speed up the process of decay.
- Keep your pie at room temperature unless otherwise directed.
- Store your pie in a closed space without air circulation.
- Wrap it in aluminum foil or line a container with parchment paper.
- These free radicals react with fats, proteins and sugars to create compounds called carbonyls.
- Carbonyls give rise to rancid flavors.
- This makes your pie taste sour and gives it a brownish color.
What causes a pie to go bad?
Food safety expert Dr. Michael Backman says that “the biggest problem” with a pie is the pie itself.
He explains that the piecrust is a critical element to a pie’s success.
If the crust is too thin, the filling will leak out during storage.
Too thick, and the filling will ooze out during consumption.
“I think the biggest problem with a pie is the crust,” he said.
What are some tips for prolonging the shelf life of a pie?
Backman recommends following these tips to help maintain the quality of your pie:
- Use a lid with a tight seal to keep out moisture and light.
- This allows the moisture to evaporate and the crust to dry, resulting in a soggy pie.
- This will hold heat better than a regular pan, resulting in a crispier crust.
- Their acids will break down the proteins in your filling and result in a pungent smell.
How can I tell if a pie has gone bad?
There are a few ways to test whether your pie is still good to eat.
First, check the expiration date.
If it hasn’t expired, open the package and smell it.
If the aroma is strong and pleasant, then it probably hasn’t gone bad yet.
Second, taste it.
If it tastes fine, then chances are that it is still good to eat.
But if it has turned bad, it will taste foul.
In addition, it might feel hard and rubbery rather than chewy and crispy.
Finally, you can try eating a small portion of the pie.
If it feels soft and mushy, then it’s probably okay to eat.
But if it falls apart easily, discard it immediately.
The crust and filling of a chocolate pie are fried to create this chocolate delicacy. See the recipe below.
Is it safe to eat a pie that has been stored for a long time?
Many people don’t realize that you shouldn’t eat a pie that has been sitting in the refrigerator for months.
This is because long-term exposure to high temperatures encourages the growth of harmful bacteria.
Since the pie was left out for a long period of time, it’s possible that the bacteria had ample time to multiply.
To avoid this problem, Backman recommends taking the pie out of the refrigerator 24 hours prior to serving it.
This gives the bacteria enough time to die and decay.
Fried Chocolate Pies
Equipment
- 1 bowl
Ingredients
- All-purpose flour
- 1 teaspoon salt
- ½ cup shortening
- ½ cup milk
- vegetable oil
- 1 Egg
- ¼ teaspoon baking powder
- Water
- ¼ cup chocolate chips
- 2 cups sugar
- Cocoa powder
- ⅓ cup cornstarch
- Butter or Margarine
- 1 Vanilla extract
- 1 box Milk
Instructions
- Combine the flour, salt, shortening, and milk in a large bowl, and mix until the ingredients combine well.
- Shape the dough into a ball and place it on a lightly floured surface. Roll the dough out to about an inch thickness. Cut out circles using a biscuit cutter or a drinking glass. Using a floured surface, roll the circles until they are about 5-6 inches in diameter.
- Fill each circle with about a tablespoon of chocolate filling, but leave about a one-inch border around the circle’s edge. Now, fold the dough over the filling, press down to seal, and crimp the edges using a fork or your fingers.
- Pour oil into a large skillet and heat over medium-high heat. Place the pies in the oil and cook for about two minutes per side, or until they are golden brown. Later, transfer the cooked pies to a paper towel-lined plate. If you like, sprinkle with powdered sugar and serve.
- In a small saucepan, melt the chocolate chips over low heat. Once melted, remove from the heat to cool.
- Combine the sugar, cocoa powder, and cornstarch in a large bowl, and stir until everything combines well.
- Slowly add the melted chocolate chips to the sugar mixture while stirring constantly; remember to add them slowly so that they don’t create lumps in the filling. Your filling should be thick but pourable. If it’s too thick, add a little milk until you get desired consistency; your filling is ready for use.
Video
Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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