Speed up your favorite sweet and savory pie recipes with a classic pastry dough that can be stored in the fridge or freezer for quick use.
By
:max_bytes(150000):strip_icc()/katlyn-moncada-headshot-38764023fdf34bf7a8cf82c97da87741.jpg "Cut Your Prep Time in Half With Our Test Kitchen Tips for Make-Ahead Pie Crust (1)")
Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production.
Updated on June 11, 2022
Trending Videos
There's nothing quite like a slice of old-fashioned apple pie to finish off a comforting meal. And while making up that pastry dough doesn't take a lot of ingredients, the time can add up when you're making a lot of pumpkin pies for your Thanksgiving feast. To get a jump start on your next pastry project, you can prepare your favorite pastry dough in advance and keep it refrigerated or even freeze it for when it's time for filling. Here are some of the best ways our Better Homes & Gardens Test Kitchen makes sure that flaky, buttery pastry will be good to go for all your favorite pie recipes ahead of time.
:strip_icc()/make-ahead-pie-crust-01-hero-f79d727efcbd4229874db2d99dfa5ab2.jpg "Cut Your Prep Time in Half With Our Test Kitchen Tips for Make-Ahead Pie Crust (2)")
Make-Ahead Pie Crust
Prepare your favorite recipe (try our recipes for single-crust pastry or gluten-free pie crust) as directed, but don't roll it out. Instead, flatten the pastry into a patty or form it into a ball, then wrap it in plastic wrap, label it, and seal. You can keep your pie dough in the fridge for up to 3 days. Be sure to allow the pastry to come to room temperature before rolling out for pie. Not ready to use your pie crust in the upcoming days? Place it in a freezer bag and freeze for up to 3 months. When you're in the mood for strawberry-rhubarb pie, thaw the pastry overnight in the refrigerator before filling.
:strip_icc()/make-ahead-pie-crust-02-2883b344f6d042b38e321efaa833c9f2.jpg "Cut Your Prep Time in Half With Our Test Kitchen Tips for Make-Ahead Pie Crust (3)")
Making Pie Crust Ahead of Time in the Pan
Want to store a pie crust that has already been fitted to a pie plate ($5, Bed Bath & Beyond) or tart pan? Roll out the pie crust, and fit it to a freezer- and oven-safe pie plate or tart pan. Place the pastry and container in a freezer bag and freeze as directed. It's important to note some glass baking dishes such as Pyrex can shatter if moved from one extreme temperature to the other. In order to bake frozen pastry shells without thawing fully, let your frozen shell rest at room temp while your oven preheats. You may also need to add 5 or 10 minutes to the baking time.
:strip_icc()/make-ahead-pie-crust-03-0438c79fc7cc4813be9159e8c1a32c5b.jpg "Cut Your Prep Time in Half With Our Test Kitchen Tips for Make-Ahead Pie Crust (4)")
Blind Baking Pastry Shells Before Storing
Blind baking (which simply means baking a pastry shell before it is filled) creates a stronger crust that can better hold a moist filling, such as egg mixture in quiche. Prepare and roll out the pastry dough. Generously prick the bottom and sides of the pastry in a pie plate with a fork. Line pastry with pie weights ($20, Williams Sonoma) or a double layer of heavy foil. This helps to weigh down the crust and prevent it from bubbling up or blistering. Bake in a 450°F oven for 8 minutes. Remove weights or foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack ($9, Target). To store the baked pie crust, cool the pastry shell. Wrap it in foil and place in a freezer container or bag. Seal, label, and freeze for up to 1 month. Thaw overnight in the fridge before using.
Once you've got your pastry-making skills down, you can plan for all the delicious fillings that will put those shells to good use. Go with a creamy chicken pot pie for dinner or a chocolaty pecan pie for dessert.
Was this page helpful?
Thanks for your feedback!
Tell us why!
I'm an avid enthusiast and expert in the realm of recipes and cooking, particularly in the art of pastry making and baking. With a wealth of knowledge acquired through years of practical experience and a deep understanding of the science behind the culinary craft, I can guide you through the nuances of creating perfect pastry dough for both sweet and savory delights.
Now, let's delve into the concepts discussed in the article about making-ahead pastry dough for pies.
-
Make-Ahead Pie Crust: The article recommends preparing your favorite pastry dough recipe but stopping short of rolling it out. Instead, you flatten the pastry into a patty or form it into a ball, wrap it in plastic wrap, label it, and seal. This allows you to store the pie dough in the refrigerator for up to 3 days. If you're not planning to use it within that timeframe, the dough can be frozen in a freezer bag for up to 3 months. It's crucial to bring the pastry to room temperature before rolling it out for pie preparation.
-
Making Pie Crust Ahead of Time in the Pan: In cases where you've already fitted the pie crust to a pie plate or tart pan, the article suggests rolling out the pie crust, fitting it to a freezer- and oven-safe pie plate or tart pan, and then freezing the entire assembly in a freezer bag. Notably, caution is advised for glass baking dishes, as sudden temperature changes may cause them to shatter. When baking frozen pastry shells without thawing fully, it's recommended to let the frozen shell rest at room temperature while preheating the oven. Additional baking time may be needed.
-
Blind Baking Pastry Shells Before Storing: The article introduces the concept of blind baking, which involves baking a pastry shell before filling it. This technique creates a stronger crust, particularly beneficial for holding moist fillings. The process includes pricking the pastry with a fork, lining it with pie weights or heavy foil to prevent bubbling, and baking at 450°F. After blind baking, the baked pie crust can be stored by cooling it, wrapping it in foil, and placing it in a freezer container or bag. It can then be frozen for up to 1 month and thawed overnight in the fridge before use.
-
Holiday Pies and Fillings: The article touches on the reward of mastering pastry-making skills by planning for delicious fillings. Suggestions include a creamy chicken pot pie for dinner or a chocolaty pecan pie for dessert once you have your all-butter piecrust ready.
In conclusion, these techniques not only save time in the kitchen but also allow for the convenience of having pastry dough readily available for various pie recipes, making the cooking process more efficient and enjoyable.
