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Shuna Lydon
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added almost 4 years ago

Freezing custard based pies is never a good idea because they tend to separate when thawing, and pulling away from the crust. You can freeze all the components before baking though - although whisking the custard back into shape is strenuous work. I love the freezer, and consider it to be the best friend of bakers and baking, but, alas, not everything can be frozen...

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Molly
added almost 4 years ago

Thank you!

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