Anonymous
09/05/2023 17:48
Subject: freezing pie crust
I have frozen mine in the glass pie pan — I just be sure to let it sit out to that so the glass warms as well. Before freezing, I cover it in plastic wrap, then foil.
Anonymous
09/05/2023 17:41
Subject: freezing pie crust
If you want to freeze it in a pie tin, get a disposable foil tin. Like PPs, I usually freeze the pastry, then defrost and shape it.
Anonymous
09/05/2023 15:51
Subject: freezing pie crust
Freeze it in a flat round disk - make a ball and then squish it flat. Wrap in plastic wrap. Then just put it in the fridge around 2 hrs before you are ready to make a pie. Super convenient!
Anonymous
09/05/2023 15:43
Subject: freezing pie crust
I roll it into a ball, flatten it into a thick disc (maybe 7-8" diameter?), put it between wax paper and freeze it in a ziploc bag. If I'm freezing a whole recipe (top and bottom crusts), I do this to both, but I might put them in the same ziploc separated by wax paper.
Defrost in the refrigerator for a couple of hours before using, and roll it out the the appropriate size then.
Defrost in the refrigerator for a couple of hours before using, and roll it out the the appropriate size then.
Anonymous
09/05/2023 15:36
Subject: freezing pie crust
Anonymous wrote:I want to make pie crust ahead of time and freeze it, which is something I've never done despite being in my 40s.
I'm assuming that I would freeze it in the a pie tin so it's ready to go and can be cooked from frozen.
But, I probably can't freeze it in my glass pie cookware, right? Does it all work the same using the rigid aluminum tin option?
Also, I'll want top crust. Could I freeze it in a disc shaped to the pie tin?
Anyone have experience in this?
Sounds like it takes up a lot of space. I made the dough and when it says to refrigerate it, i put it in the freezer. When i need it, i'll pull it out and defrost it.
Anonymous
09/05/2023 10:33
Subject: freezing pie crust
I want to make pie crust ahead of time and freeze it, which is something I've never done despite being in my 40s.
I'm assuming that I would freeze it in the a pie tin so it's ready to go and can be cooked from frozen.
But, I probably can't freeze it in my glass pie cookware, right? Does it all work the same using the rigid aluminum tin option?
Also, I'll want top crust. Could I freeze it in a disc shaped to the pie tin?
Anyone have experience in this?
I'm assuming that I would freeze it in the a pie tin so it's ready to go and can be cooked from frozen.
But, I probably can't freeze it in my glass pie cookware, right? Does it all work the same using the rigid aluminum tin option?
Also, I'll want top crust. Could I freeze it in a disc shaped to the pie tin?
Anyone have experience in this?