Let’s cut to the chase: you can freeze a pie for three to four months and still have it taste like you just pulled it from the oven. That’s the sweet spot. Push it to six months, and you’re playing a game of Russian roulette with texture and flavor.
After four months, the crust starts to get a little… meh. It’s like that friend who stays at the party too long—still present, but not as fun. Pro tip: Label your pie with the date. Future you will thank present you, especially if you’re prone to “pie amnesia.”
