Storing Pies and Pastry

Flaky pastry dough can be refrigerated for up to 2 days and frozen for up to 3 months. If making a single crust pie, after lining the pie plate or tart pan, it is fine to refrigerate it for up to 24 hours, or freeze it for up to 6 months if it is well wrapped to avoid loss of moisture. Use a gallon-size reclosable freezer bag if freezing or two layers of plastic wrap if refrigerating. Sweet cookie tart dough can be refrigerated for up to 1 week and frozen for up to about 1 year.

Store baked fruit pies and tarts for 2 days at room temperature or 4 days refrigerated. Pies, tarts, and pastries with cream fillings will keep for about 3 hours at room temperature or 5 days refrigerated. Soft meringue should be refrigerated and will keep for 1 to 2 days.