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Make-Ahead Strategy for Pie Crusts
Appears in
By Richard Sax
Published 1994
If you’re going to the trouble of putting together a batch of pie dough, it’s really no more trouble to make enough for 3 or 4 pies. That way, you can freeze the dough in 1- or 2-crust portions, and you’ll have it on hand whenever you want to bake a pie. This is especially helpful in the summer, when you don’t want to spend more time than necessary in the kitchen.
You’ll get the best results if you work with no more than 3 cups of flour at a time, whether you’re cutting the ingredients together by hand or using a food processor. Divide the dough in 1- or 2-crust disks, tightly wrap in plastic and label each, noting the type of dough and the date, before freezing.