frozen pie dough

14 years ago

was just wondering if anyone mixes up pie dough, then instead of rolling it out to make a crust, just leave it in a ball and freezes it. was wondering if there was a special way to do this. I got a lot of apples this fall and made them ready for pies and vacuum-sealed them, then put them in the freezer. Would appreciate any advice anyone can help me with the crust. Thanks in advance. BT

Sort by:Oldest

Comments (10)

Marilyn Sue McClintock
14 years ago
I do it all the time using a 5 pounds of flour recipe. I take portions and flatten into a disk, wrap in plastic wrap and then put in a large freezer bag or a freezer container. I also at times roll out and put in pie plates or pans and put waxed paper between them and freeze, same way for the top crusts. These I put inside of a Tupperware pie keeper and freeze. Makes it so handy. I am getting low on my pie dough supply and will have to get some more made. I have to bake 4 raspberry pies and donate to our church's chili supper coming up this next month. So hope this will help you.

Sue
readinglady
14 years ago
I've frozen pie dough in disks and as formed shells. I've frozen bags of pie dough mix (fat cut in but no liquid added) and I've frozen whole unbaked pies. It all works.

Carol
Related Discussions
Frozen cookie dough exchange
Q
Comments (6)
Several years ago, when SIL got her KA stand mixer... she was RAVING about it. FORCED me to take it home Thanksgiving Day to try out... with strict orders to return the followiing weekend. My first thought was... I don't bake that often but do like to make a variety of holiday cookies, so what the heck!?! By the time I get to the end of November, "room temp" butter (left on counter for SEVERAL hours) is BARELY getting soft. The KA made easy work of putting together double batches of chocolate chips, peanut butter, oatmeal, and a few other cookie doughs... with no upper body or arm/hand power needed at all. Had at least 5 batches of dough that I just put in zip bags and into freezer for later. Pulled them out a day or 2 before I planned to bake and just scooped onto parchment. That year I gifted SELF a KA! Since then have modified prep methods a bit. Most doughs get rolled into fat logs, wrapped well, then into freezer. That way can be a scoopless, cut/bake cookie.
...See More
LOOKING for: coffeecake using frozen sweet bread dough
Q
Comments (2)
You could roll the dough out into a longish rectangle, spread one or more of the fillings in the center, then cut angled slashed strips of the dough from the outside edges to the center, but not cutting into the dough covered by the filling. Now, alternate placing the slashed strips across the filling in a sort of braid design. Brush the top with a beaten egg mixed with a TB of water. Sprinkle with sliced almonds if you have them. Bake in a medium oven (350-375) until golden brown and done on the bottom. While warm, drizzle with 10X powdered sugar mixed with milk and a little vanilla and drizzle this glaze all over the top of the braid. Feel better now? Teresa
...See More
Help !! Frozen Pizza dough.
Q
Comments (2)
I threw it away. Better to be safe then sorry. But... the pizza crust I used was too hard and I broke my crown!
...See More
Surface for rolling pie dough?
Q
Comments (36)
I have both a real Silpat brand and some American knock offs. Maybe it's the wood they don't cling to? Because it's not slick enough? They stick (not stuck--lifts fine, but doesn't slide along the plane at all) to my leathered soapstone and my tile. My ridged silicone potholders do too, like when you want to stick a mixing bowl to the counter. I still have one of those old Tupperware plastic pastry sheets. It's textured, and has enough tooth to hold the flour. I liked being able to lift it and pour off the flour, but didn't look back once I found a good linen pastry cloth It holds the flour much better. My baking board is good too, though I like a pastry cloth better for pie. I frankly don't get how so many of you manage to roll on naked stone and keep the flour where you want it. More skill than I have! I have the same problem with the flour on the silpat. It doesn't stay in place, though I use it for pizza because it's convenient. Annie's wood, I understand. :) One big baking board... The pie rings are from this thread. Someone(s) had seemingly discovered some new old stock and was selling them off on Amazon and E-Bay. They're great for messy and difficult doughs, and for recipes that are just enough. I have no trouble rolling regular dough right on the flour in a generous recipe and trimming to fit, but my whole wheat crust wants to crack and the rings give me perfect rounds. It's the only way to do the exceedlingly wet GF recipe without about fifty times more skill than I have. :)
...See More
annie1992
14 years ago
I've not done as many as Carol, but I've frozen pie dough, and I've frozen pie filling and I've frozen whole pies and it's all worked just fine.

Annie
Bumblebeez SC Zone 7
14 years ago
I form it into discs then wrap. I love having a pie crust in the freezer!
sheshebop
14 years ago
I never freeze the disc. I make the pie shell and freeze it, or most of the time I just make the whole pie and freeze it before baking. Then when I want the pie, I take it out and bake it frozen for an additional 10-15 minutes. I hate to make pies, but love to eat them, so I am not about to freeze the disc. If I make the effort to start the dough for the crust, I will get the whole process out of the way. Then when I want pie, I don't have to expend any effort. Just make the pies on a good day, and bake and eat them on a lazy day. :-)
lpinkmountain
14 years ago
Great tip for Thanksgiving, first timers!!
readinglady
14 years ago
Like sheshebop I always have a good stash of frozen pies, but I still keep extra dough around for cream pies, etc.

For Thanksgiving pumpkin pies, I freeze the formed shells and bag up. Once frozen you can (carefully) stack them to save freezer space.

Thanksgiving morning I pull out the shells. Within 30 minutes they're ready to be filled and put into the oven. It's just one less thing to worry about on a crazy day.

Carol
lindac
14 years ago
At one time I had a stack of rolled out pie crusts in the freezer... just had to pull one out and lay on top of a pie plate....and it would thaw while I was making the filling.
But I don't make anough pies anymore to do that.
Linda C
lakeguy35
14 years ago
Both of my DGM always had whole pies in the freezer ready for the oven. I loved going to the baked goods freezer to pic out dessert or a treat way back when.

Sure you can freeze the disc. I do it for pizza dough, dinner rolls, not to forget cookie dough!

David
mikes100acdreamfarm
14 years ago
I've done a little of all of the above with success. We eat pies at Thanksgiving and then in the summer when the berries start coming in. My favorite is a Fresh Strawberry Shoney's Pie. But I abhor making the crust. So around Thanksgiving I make up a couple dozen crust and freeze them in the pans. I put wax paper squares between them and put about 5 into each 2 gallon size zip lock. I make up all my pies for Thanksgiving a week or two ahead and freeze them. Then all I have to worry about being in the 2 ovens is the Turkey and Ham and side dishes, many of which I have made the night before and just pop in the oven the last hour or so before dinner. That way I can spend time with the rest of the company. I have also frozen disks but use those mainly for top crust. Handling pie crust once is usually enough for me. But the store bought ones just don't appeal to me so I do freeze my own. I've found if you find it in the store, you can do the same thing only better tasting yourself.

frozen pie dough

Comments (10)

Marilyn Sue McClintock

readinglady

Related Discussions

annie1992

Bumblebeez SC Zone 7

sheshebop

lpinkmountain

readinglady

lindac

lakeguy35

mikes100acdreamfarm

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US