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Old 11-07-2010, 07:45 AM   #1
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make ahead pie crust?

I love baking pies, but I HATE making pie crust. So I always buy the predone ones at the store. I used them this morning and now I want to make some turkey pot pies, and some peach pies. I'm wondering could I make a huge batch of pie crusts and store them somehow? So I can go the trouble and mess once? I can make them for pennies instead of $3 a box for just two rounds. Would you roll them and freeze them? Would they keep in the fridge for a month? I mostly make a lot of pies between now and thanksgiving so that would probably be all the longer I need them to last. Anyone try this?

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Old 11-07-2010, 08:12 AM   #2
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Re: make ahead pie crust?

I freeze my dough and then thaw & roll it out. I guess you could roll it out first and save that extra trouble! I've never had any problem with freezing it though.
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Old 11-07-2010, 08:24 AM   #3
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Re: make ahead pie crust?

I freeze my dough in flattened balls then thaw and roll it out. I found if it's fully rolled it breaks and you have to fix it anyway.
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Old 11-07-2010, 08:55 AM   #4
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Re: make ahead pie crust?

Yep, that's exactly why I LOVE this recipe... I have to make up a bunch to get ready for Thanksgiving...

No Fail Pie Crust
Yields 3 crusts (3 bottoms or 2 bottoms and 1 top)

Measure 3/4 cup water. Add a few ice cubes and set in freezer while making rest of crust.

3 cups flour
1 tsp baking powder
1 1/2 tsp salt
Mix together.
Add 1 1/2 scant cup Crisco (not store brand, use the real thing)
Blend with pastry blender until pea sized crumbles form.
Take water from freezer and remove ice cubes. Mix 3/4 cup ice cold water with 1 tsp white vinegar.
Pour into mixture and mix until sticky ball forms.
Dump ball onto floured surface and mix lightly until not super sticky.
Cut ball into 3 equal pieces.
Wrap each piece in wax paper to store in the freezer for later use, or the fridge for use in the next day or so...or use immediately. Store balls in fridge and pull out just before you roll out the dough so you're always working with cold dough.

I use this all the time when I do pies... and it truely is NO FAIL. I can usually get a 4th crust out of it if I save the scraps from what I cut away on the first three. I just wrap them up and toss them back in the freezer.
I like to make up a couple-few batches of this at a time so I always have them in the freezer to pull out when needed.
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Old 11-07-2010, 09:25 AM   #5
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Re: make ahead pie crust?

A woman my mom worked for used to freeze dough. She had a lot of those tin pie trays and she'd make pastry in bulk and line each pie try, then put a layer of wax paper then another tin tray. In the end it looked like a stack of the frozen pie shells you can buy at the grocery store. She's pull them out and defrost as needed. She made great pies. If the pie needed a lid she defrosted two and flattened one out after it was soft.
He recipe was 8oz flour 4oz fat (mix of butter or marg and lard or shortening) pinch of salt, water to bind it together.
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Old 11-07-2010, 09:37 AM   #6
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Re: make ahead pie crust?

I've been using The Pioneer Woman recipe which is meant for the freezer. It's really good and I make several to leave in the freezer for later.

http://thepioneerwoman.com/cooking/2...p-p-p-perfect/
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Old 11-07-2010, 10:30 AM   #7
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Re: make ahead pie crust?

Quote:
Originally Posted by amcess721 View Post
Yep, that's exactly why I LOVE this recipe... I have to make up a bunch to get ready for Thanksgiving...

No Fail Pie Crust
Yields 3 crusts (3 bottoms or 2 bottoms and 1 top)

Measure 3/4 cup water. Add a few ice cubes and set in freezer while making rest of crust.

3 cups flour
1 tsp baking powder
1 1/2 tsp salt
Mix together.
Add 1 1/2 scant cup Crisco (not store brand, use the real thing)
Blend with pastry blender until pea sized crumbles form.
Take water from freezer and remove ice cubes. Mix 3/4 cup ice cold water with 1 tsp white vinegar.
Pour into mixture and mix until sticky ball forms.
Dump ball onto floured surface and mix lightly until not super sticky.
Cut ball into 3 equal pieces.
Wrap each piece in wax paper to store in the freezer for later use, or the fridge for use in the next day or so...or use immediately. Store balls in fridge and pull out just before you roll out the dough so you're always working with cold dough.

I use this all the time when I do pies... and it truely is NO FAIL. I can usually get a 4th crust out of it if I save the scraps from what I cut away on the first three. I just wrap them up and toss them back in the freezer.
I like to make up a couple-few batches of this at a time so I always have them in the freezer to pull out when needed.
thank you for sharing!
about how long does it take to thaw the dough? do you take it out the day before you want to use it?
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Old 11-07-2010, 10:50 AM   #8
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Re: make ahead pie crust?

http://simplyrecipes.com/recipes/perfect_pie_crust/ is the recipe I used to use. All butter... BEST. THING. EVER.
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Old 11-07-2010, 11:40 AM   #9
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Re: make ahead pie crust?

Quote:
Originally Posted by AmberP View Post
http://simplyrecipes.com/recipes/perfect_pie_crust/ is the recipe I used to use. All butter... BEST. THING. EVER.
do you freeze this one?
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Old 11-07-2010, 11:44 AM   #10
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Re: make ahead pie crust?

this one requires no rolling, I wouldnt recommend it for desserts but for pot pies or savory dishes its perfect
http://allrecipes.com/Recipe/Easy-Pie-Crust/Detail.aspx
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