I freeze the individual pastry dough, and thaw as I need them. I always found that the most time consuming part of making pie was the crust. So, when I prepare a season's worth of crust in advance I am ready to go with little effort.
Make Ahead Pie Crusts
Prepare several batches of your favorite pie pastry*. I like to do 7 batches at once, as that is about all my kitchen counter can handle.
- With your dough cutter divide dough into 7 portions. Shape into balls and flatten slightly.
- Wrap each flattened ball in plastic wrap, and then in foil. Make sure they are airtight.
- Label each package with the date and store in the freezer. Keeps for up to 10 months.
So What's Next?
When I'm ready to make a pie I pull out a package of dough (or two if it is a double-crust pie) from the freezer. I usually let them sit at room temperature for an hour.
- Remove from foil and plastic wrap.
- On a floured silicone baking mat roll out your dough to an 11" circle. Dough will be thin.
- Fit dough into an 8" or 9" pie pan without stretching. Trim and flute edge.
- Add filling and bake according to the pie recipe.
QUICK TIP: If you are baking an unfilled single pie crust prick with a fork to let steam escape and to prevent it from puffing up.
*3-2-1 ratio: For a 9" pie you need 3 parts flour (12 oz), 2 parts fat (8 oz) and 1 part water (4 oz) and a pinch of salt (1 tsp).