Here’s where most people mess up. Never thaw a frozen pie at room temperature. That’s a ticket to soggy crust city. Instead, thaw it in the fridge overnight. For fruit pies, you can pop it directly into a 350°F oven for about 20 minutes—this re-crisps the crust and warms the filling back to life.
Pumpkin pies? Thaw in the fridge, then serve cold or gently rewarmed. But don’t nuke them. Microwaving custard is like giving it a panic attack—it curdles and splits.
