Storing Pastry

All uncooked pastry doughs, except choux, can be refrigerated for two to three days; unbaked choux can be refrigerated for up to 12 hours. Dough freezes so well that puff pastry dough and shells of pie pastry are often sold commercially. Plain and puff pastry doughs also freeze well after being rolled and shaped, ready for baking. They can be transferred directly from the freezer to the oven, but will need a few minutes extra baking time.