Save time with make-ahead pie crust: prepare, refrigerate, bake

Making a pie from scratch is an art—and time-consuming at that. But what if you could simplify the process without sacrificing the final result? That’s where the concept of a make-ahead pie crust comes in. A make-ahead pie crust involves preparing your pastry in advance, allowing you to have it ready to roll out and bake at your convenience.

The make-ahead approach saves you time on busy baking days and enhances the texture and flavor of your pie by giving the dough ample time to rest. It also improves techniques such as blind baking, as when the dough is well-chilled, it shrinks less as it bakes, giving you a more uniform crust. This method is versatile and convenient.

How to Make the Perfect Pie Crust Dough for Refrigeration

Prepare and bake the single pie crust. Cool the pastry shell. Wrap in foil and place in a freezer container or bag. Seal, label, and freeze for up to three months. Thaw overnight before using.

Ingredients

• 1 ½ cup all-purpose flour

• ½ teaspoon salt

• ¼ cup shortening

• ¼ cup butter

• ¼ – ⅓ cup cold water

Servings

• Serves: 8

Nutrition

• Calories: 194
• Fat: 12g
• Carbs: 18g
• Protein: 2g

Method

1. In a medium bowl, mix the flour and salt. Cut the shortening and butter into quarter-inch square pieces.

2. Sprinkle 1 tablespoon of the water over part of the mixture; mix with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together.

3. On a lightly floured surface, use your hands to slightly flatten dough. Use light, even strokes to roll the dough from center to edges into a 12-inch circle.

4. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie dish without stretching it. Center the pastry so an even amount hangs over all sides. Lightly press the pastry over the bottom and sides of the pie plate.

5. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in individual recipes. Makes 8 servings.

Blind Baking

Once you’re ready to use your make-ahead pie crust, simply remove it from the fridge and let it rest at room temperature for about 10–15 minutes (this prevents cracking as you roll it out). If frozen you may need to leave it out overnight to defrost. Next, roll the dough to your desired thickness and carefully place it in a pie plate or pie dish, gently pressing it into the edges. For a blind bake, line the crust with baking parchment paper and fill it with pie weights or dried beans. This helps keep the crust’s shape as it bakes, ensuring a firm base for wet fillings like custard or pumpkin.

Bake the crust at 375°F (190°C) for 15–20 minutes until the edges begin to turn golden. Carefully remove the parchment and weights, and leave to cool on a wire rack. Once cooled, the pie shell is ready for filling, whether you’re making a creamy custard pie or a classic pumpkin pie.

Frequently Asked Questions

How Far Ahead Can You Make Pie Crust?

You can make pie crust up to three days ahead and keep it in the refrigerator. For longer storage, freeze the dough for up to three months – just thaw it overnight when you’re ready to use it.

How Long Can Pie Crust Last In The Fridge?

Typically, pie dough can be refrigerated for up to three days before using it. Wrapped tightly in plastic wrap, the dough remains fresh and pliable, ready to be shaped to fit your pie plate or rolled out with a rolling pin. Alternatively, you can freeze the dough for longer storage—up to three months! This means you can make the dough and freeze it well in advance, ensuring you’re always ready to make a pie, whether for a special occasion or an impromptu dessert craving.

What Storage Methods Keep Your Crust Fresh?

After you make your pie dough, you can refrigerate it for up to three days or freeze it for up to three months to keep your crust fresh and ready for your pie recipe. Before putting it in the freezer, wrap your dough tightly in saran wrap or clingfilm.

Can You Freeze Leftover Pie Crust for Later Use?

You can freeze leftover pie crust for later use. After you make pie dough using your favorite pie crust recipe, you can divide the dough and wrap it tightly. Just remember to refrigerate or freeze the dough to keep it fresh for your next holiday baking session.