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So if I make the pie crusts tonight…

4 years ago

and will fill them and bake tomorrow, should i piut them in the fridge or freezer until i am ready to bake them? I use Ina Garten’s pie crust recipe and it has never let me down.

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carolb_w_fl_coastal_9/10

4 years ago

Well I baked our 3 pies yesterday. I made the dough (pate brisee) the day before and refrigerated it, then rolled and formed the crusts and refrigerated them while I prepped the fillings. It was definitely easier than doing each one by one. I managed to make room in the fridge and stacked the pastry lined pie plates with some wax paper between them.

I made pumpkin, macadamia nut and apple/pear/raisin.

Thanks for giving me this idea. I like it and will definitely do it again ☺

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Comments (7)

booberry85
4 years ago
yes, i would keep them in the frig.
dedtired thanked booberry85
dedtired
Original Author
4 years ago
Thanks. That’s where they are now.
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plllog
4 years ago
Reason being that you don't want the fat to be all melty, and you don't want the flour to absorb all the moisture. That makes the crust slump at best, and wrecks the flaky. My kitchen is warm. I put my dish in the fridge while I'm rolling the top crust, and chill the whole pie while the oven is heating.
carolb_w_fl_coastal_9/10
4 years ago
Are you saying chilling the crusts rolled and in a pie pan, unfilled? I do wait to fill pies until right before baking, so the fillings don't separate. I like the idea of rolling crusts and lining pie plates ahead of time, but I have little space in my fridge for that.
lindac92
4 years ago
I made myc rust dough yesteday and it's in the fridg....I will roll out the crusts tomorrow and fill and bake immediately>

Unless thec rust is parbaked I wouldn't roll it out ahead.
chloebud
4 years ago
"I put my dish in the fridge while I'm rolling the top crust, and chill the whole pie while the oven is heating."

I do the same. The old adage "make it COLD...bake it HOT" has worked well for me.

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