Nope, I do it all the time. I either freeze a "puck" of dough, or I roll the dough out, place it on a baking sheet and freeze it that way, if I have room to store it that way. I've also frozen rolled out pie crust in disposable pie pans, so they are ready to take out of the freezer and use. After freezing they stack inside each other, so they don't take that much freezer room, but there's the question of a top crust....

Annie

I do it all the time. My recipe makes 4 crusts. Sometimes I use 1 and sometimes 2 -- I freeze whatever I don't use. It's nice having crust all made and all you have to do is thaw.

Because I'm lazy, I only use frozen pie crusts from the supermarket. So, I'm guessing that freezing homemade ones wouldn't be any different.

I've never made pie crust in my mixer. I should try it. I too make about 6 crusts at a time, and always freeze in portions. Then I take out one or two pastries, for whatever I'm making. Just this week I took out a pastry the night before, and made a coconut cream pie the next day. It's so convenient!

Thank you all. I've only made pies five or six times and always made the day before but it takes a lot of time to make the crust and I think I will give it a shot to make that this weekend, freeze and then thaw it on Wednesday. Appreciate your advice.

Mine is made and frozen last weekend. DH makes it and for some reason enjoys it, (what!?). He does about 6-8 inch flattened pucks so it thaws evenly and somewhat fast in the fridge overnight...for some reason i think rolling out before baking might be best because of the butter bits but have not really noticed a difference if i freeze fully rolled...just easier for me to pack for the freezer in pucks. (full freezer in the Fall).

Lots of do-aheads for the holiday meals...

I make pate brisee, 2 @ a time in my Cuisinart - also freezing ahead, shaped into discs wrapped in waxed paper to roll out before baking.

Is there a recipe for making several crusts at once?

DH will be bread baking this afternoon or tomorrow morning...and more pie crust at the same time. Once the baking area is prepped, and all the ingredients are out, he just makes two separate batches. Four crusts total. It seems easier to get control of the ice cold butter in a standard recipe rather than doubling...

I've been baking crustless egg dishes recently...using mandolin potato, corn and flour tortillas as the crust layer, DutchBaby, frittata. etc.

Used one of his holiday crusts last weekend for a quiche and it was so good i have requested more for the freezer.

Maybe with a large cuisinart it is possible but i don't have that.

Dandyrandylou, here's a very popular pie crust recipe, that's used by a number of us here. I divide it in 6 portions.

NATHAN'S NEVER FAIL PASTRY
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These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.

5 cups flour
1 tsp salt
2 tsp baking powder
1 lb (454 grams) Tenderflake lard (or any kind of lard you prefer)
2 tsp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.

Thanks Jasdip. Can butter be used instead of lard? Obviously I'm not a pie baker ... yet.

Dandyrandylou, yes, all be used. Or butter and lard both. I personally use 3/4 lb butter and 1/4 lb lard.

If you do freeze the pie crust disks, please label them! Yesterday I defrosted pizza dough, rolled it out and discovered it was pie crust! Pizza on pie crust wasn't too bad!