CAN YOU FREEZE PIE DOUGH RECIPES

Steps:

• Prepare the pie dough as instructed in the recipe, stopping before you roll the pie out into individual portions for preparing crusts.
• On an un-floured surface, turn the dough out and shape it circles (I use a kitchen scale to make sure they’re evenly sized), approximately 6? in diameter, kneading as little as possible. Make 1 circle for each pie crust you are preparing, or whatever your particular recipe instructs the yield will be.
• Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
• Then, transfer each wrapped dough round into a freezer grade plastic zip top bag, removing as much air as possible when sealing it.
• Label each with the contents, date, and any notes or instructions you might need to cue you in later when you remove the frozen pie dough from the freezer.
• Prepare the pie dough as instructed in the recipe.
• On an un-floured surface, turn the dough out and shape it circles (I use a kitchen scale to make sure they’re evenly sized), approximately 6? in diameter, kneading as little as possible. Make 1 circle for each pie crust you are preparing, or whatever your particular recipe instructs the yield will be.
• Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
• Freeze for 30 minutes or refrigerate for an hour.
• Remove the dough from the refrigerator or freezer. Set it aside while you dust the work surface and rolling pin with flour.
• Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12? in diameter and slightly thicker than 1/8 inch.
• When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
• Press the dough into the 9? pie plate and shape the edges according to your desired design.
• Transfer your pie plate with the rolled crust in it into a freezer storage bag or a vacuum seal bag. If your pie plate is too larger for either of these options, then I recommend double wrapping it tightly in plastic wrap. After the plastic wrap, then wrap again with foil.
• Just like the other method, you’ll want to do the same labeling before you place the unbaked pie crust in the freezer.

Steps:

• To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.