I've baked a number of fruit pies recently and found the best way to maintain the integrity of the crust (staving off sogginess) is to cover the leftover pie loosely with a flour cloth and keep it on the counter. This has worked far better for me than plastic wrap or putting it in a Tupperware pie keeper in the fridge. I would still put any cream/milk based pies in the refrigerator and suffer the consequences with the crust. But most fruit pies can stay a day or two on the counter. My kitchen temp. is in the 65-72 range. The covered plate you're considering would be nice to cover & carry to someone's home, but IMO it's not the best choice for storing.

Thank you, thank you, Nancy. Now wish me luck! Brenda

The pie crust pouch looks like it would work well. I had a terrible time making pie crust for years. I won't go into detail on the various problems, but I was a total failure with pie crust. Until Nancy posted her recipe and now I only have problems with 2 crust pies. The upper crust is what gives me problems now but my Mom suggested to freeze the dough for the upper crust and then grate it over the pie. The grated frozen dough makes an interesting top crust and it works wonderfully. I now make so many pies that I always have a recipe of Nancy's Pie Crust in my refrigerator ready at all times. Single-Crust with Vodka (Nancy) Vodka is essential to the texture of the crust and imparts no flavordo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/2 teaspoon table salt 1 tablespoon sugar 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices 1/4 cup chilled solid vegetable shortening , cut into 2 pieces 2 tablespoons vodka , cold 2 tablespoons cold water 1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Notes: I do not add the 2 TBL of water. And I do add extra flour until the dough is the right texture to roll out. Michelle

I would heat it up in your oven loosely covered with foil on a lower rack before completely thawed for 45 min maybe at 325. That should prevent soggy bottom crust. Then let cool down on your counter. And then enjoy room temp or chilled. Really depends on how much moisture/juicy your pie was when freezing. A re-bake does 'freshen' most frozen crusts. One of our few deserts is a rustic crostata from garden berries. I have to freeze a few every year. I take them out frozen straight to the oven on a sheet pan. Covered. We do like then warm/room temp.