How to Store a Pie Overnight (and Reheat It Right)

Customers ask us this question more than almost any other: how do I keep the pie fresh overnight? The answer depends on the type of pie, and the rule is simple — fruit pies stay out, custard and cream pies go in the fridge.

Fruit pies (apple, cherry, strawberry rhubarb, peach)

Cover loosely with foil or a clean towel and leave on the counter. Do not refrigerate — refrigeration makes the crust soggy by pulling moisture out of the filling and into the pastry. A fruit pie is good on the counter for up to 3 days.

To reheat, slide individual slices onto a sheet pan and warm at 325 °F (165 °C) for 8–10 minutes. The crust crisps back up; the filling warms through without breaking down.

Custard pies (sugar cream, pumpkin, pecan)

Refrigerate as soon as the pie has cooled to room temperature on pickup day. Cover loosely with foil. Custard pies hold for 4 days in the refrigerator and are best served at room temperature — pull a slice out 30 minutes before serving.

Pecan pie is the exception: it tastes equally good cold straight from the fridge or warmed at 300 °F (150 °C) for 10 minutes.

Cream pies (peanut butter, French silk)

Always refrigerate, always serve cold or just barely cool. Cream pies depend on a chilled, set filling for both texture and food safety. They hold for 3 days in the refrigerator. Do not microwave; do not warm in the oven.

Freezing pies

Most of our pies freeze well. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating (for fruit and custard) or serving cold (for cream). Cream pies are the lowest-quality from the freezer — the filling can weep slightly after thawing.