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Freezing Pastry

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
Busy farm women sometimes find it easier to make pies and tarts if they have the frozen pastry shells on hand. Other homemakers prefer to freeze pastry dough to thaw and shape when they’re ready to use it. Here are directions to follow:
Baked Pie and Tart Shells: Freeze without wrapping. When frozen, wrap with sheet freezer material and seal or place in freezer bags.
To use, unwrap and heat in moderate oven (375°F.) about 10 minutes. If more convenient, let thaw, unwrapped, at room temperature.
Unbaked Pie and Tart Shells: Freeze without wrapping. Stack when frozen, placing crumpled waxed paper between them for easier separation. Package or place in freezer bags, and return to freezer.

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