How to Make Pie Crust Ahead of Time
Though pie crust is relatively simple to make, the process is often the only thing that stands in the way of delicious homemade pies and pastries. If you find yourself wary of making a fresh batch of pie crust each time you're craving a quiche, consider making your dough in large batches and storing it for future use. Store your crusts individually and remove as many as you need for your recipe. This method is particularly useful around holidays, when pies seem a necessity for every occasion.
Things You'll Need
- Pie dough
- Plastic wrap
- Aluminum foil
- Plastic bags
- Pie plates
- Wax paper
Instructions
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Mix your pie crust together according to recipe directions. The instructions may differ from recipe to recipe, but one thing remains constant: your fat must be chilled thoroughly before use. This is essential to achieve the proper texture in your crust.
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Store your pie dough in the refrigerator if you intend to use it within four days. Form the dough into a flat round and wrap tightly with plastic wrap or aluminum foil. Before use, allow the dough the soften at room temperature for about 20 minutes.
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Store your dough in the freezer for up to three months. You'll need to take a few extra precautions to ensure that the flavor and texture isn't altered, but it is well worth it. Form the dough into a disc and wrap tightly in aluminum foil. Place the wrapped dough in a freezer-safe zip-top plastic bag. Squeeze as much air out of the bag as possible. Write the date on the bag with a permanent marker before freezing as a reminder.
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To make the baking process even easier, make pie shells. Roll out your dough and line a pie plate with it. For two-crust pies, roll out the top layer and place on top of the first one, separated by a sheet of wax paper. Wrap the entire thing in aluminum foil and store in the refrigerator, or place the wrapped shell in a zip-top plastic bag and put it in the freezer. Bake frozen pie shells at 450 degrees Fahrenheit for about 15 to 20 minutes, or until browned.
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