Can You Make Pie Crust Ahead Of Time? | How to make pie crust & freeze

Can you make pie crust ahead of time? Yes! Learn how to make pie crust that’s better and faster than store-bought when you prep and freeze.

I LOVE pie! There I said it – If you have been around MAK for any length of time, you know I love sharing pie recipes. Some of our go-to pies are my Best Ever Chocolate Silk Cream Pie, Fresh Strawberry Pie, Best Ever Coconut Cream Pie (From Scratch), and of course, these seasonal favorites, my Apple Cranberry Pie and Homemade Pumpkin Pie. This recipe works for both sweet and savory pies.

For me, living a little means diving into a piece of flaky, buttery and sweet pie. Probably with an obscene amount of homemade whipped cream piled on top. But, it is important to understand that you can’t have good pie without good crust. Miss AK rule. Which is why everyone needs a good pie crust recipe that is packed with flavor. This will always be the standard vessel that I’ll link back to. I think it deserves its own post because making perfect pie dough is very simple, but there is some science to it that needs to be explained.

TIPS FOR HOW TO MAKE THE BEST PIE CRUST

Here are some tips for making the best pie crust, whether you’re going for a flaky or buttery texture:

1. Use Cold Ingredients: Make sure your butter and water are super cold. Cold fats create layers in the dough, which result in a flaky crust.
2. Don’t Overwork the Dough: Mix the dough just until it comes together. Overmixing can develop too much gluten, leading to a tough crust.
3. Chill the Dough: Place the raw dough in the refrigerator before you roll it out, and once again after it has been pressed into the pie dish. The changes in temperature are what cause the crust to have that delicate texture.
4. Use a Pastry Cutter or Food Processor: When cutting the butter into the flour, a pastry cutter or food processor ensures that the butter is distributed evenly, but still leaves pea-sized pieces for that signature flakiness.
5. Roll Dough Evenly: Roll the dough evenly to avoid thin spots that could burn or thick spots that stay undercooked. Rotate the dough as you roll to keep it round.
6. Don’t Stretch the Dough: When placing the dough in the pie dish, don’t stretch it. Stretching causes shrinkage during baking.

INGREDIENTS AND KITCHEN TOOLS | FOR THE BEST HOMEMADE PIE CRUST RECIPE

• All purpose flour
• Cold, unsalted butter*
• Sugar
• Sea salt
• Ice cold water*

Kitchen tools:

For this recipe, you’re going to need:

• Mixing bowls
• Food processor or pastry cutter
• Pie Pan
• Measuring spoons
• Rolling pin

STEP BY STEP

Step 1: Place the butter in the freezer 15-30 mins before making the crust. Then, get out a glass or bowl and fill with ice water while you get out the remaining ingredients for your crust to make sure the water is nice and cold.

Step 2: If you’re using a food processor, add the dry ingredients to the food processor and pulse to combine. If you’re using a fork or pastry cutter or fork, add the dry ingredients to a large bowl and whisk together.

Step 3: Cube the cold butter and add it to the dry mixture. Incorporate the butter with a food processor, pastry cutter, or fork until pea-sized crumbs form. If you’re using a food processor, just pulse a few times. 

Step 4: Add the water, 1 tbsp at a time, until dough pulls together.

Step 5: Next, divide the dough in half wrap each half tightly in plastic wrap. Each half will give you one pie crust. If you need both crusts right away, refrigerate for 20 mins (but up to 2 days) before rolling them out. If you only need one, place one half of the dough into a zip-top, freezer-safe bag and freeze for up to 6 months.

Step 6: When you’re ready to roll the dough out, let the dough come to room temperature for a few minutes on a lightly floured surface and roll it out. For a 9-inch pie plate or tart pan, you’ll need a circle that’s about 12-14 inches in diameter.

Step 7: Lay crust into pie plate and pinch the edges of the pie crust. Refrigerate again for about 15-20 minutes before adding the filling.

Step 8: For recipes that call for a cooked pie shell ONLY: bake for 20-25 mins at 375 degrees, with pie weights, rice or beans inside so it doesn’t puff up.

HOW TO SERVE

Use this pie crust for any of your favorite pie’s or quiches. For recipes that call for a cooked pie shell ONLY: bake for 20-25 mins at 375 degrees, with pie weights, rice or beans inside so it doesn’t puff up.

STORING AND REHEATING

Once you divide the dough in half, wrap each half tightly in plastic wrap. Each half will give you one pie crust. If you need both crusts immediately, refrigerate for at least 20 minutes (but up to 2 days) before rolling them out. If you only need one, place one half of the dough into a zip-top, freezer-safe bag and freeze for up to 6 months.

OUR FAVORITE PIE RECIPES

Print