by Justice Liberty

Created on: May 04, 2007   Last Updated: May 16, 2007

As a child, I would go to my grandmother's house and look into her freezer, and I do not remember a time when there were no pie crusts present in the freezer. Pie crust dough freezes very well, and stays good for approximately 6 months, so you can prepare early for all of those pie making holidays and family events.

After you make your pie crust dough, roll it out and go ahead and place it in a pie pan, just as you would if you were making the pie right now. Cover the pie pan and crust with freezer wrap and place it into the freezer for about an hour. After the hour has gone by, unwrap the pie pan and dough, and remove the dough from the pan. By this time, the dough should have taken it's shape. Place the dough into a large freezer bag, and put it back into your freezer. When you need to make a pie, remove from the freezer and simply place the dough into the pie pan.

There are some alternative ways to doing this, but I have not had as much luck with them. Some people bake their pie crusts before they freeze them, which can be done, but it makes the crust more fragile and easy to break. Many people also freeze the crust in the pan itself, which I have never attempted. If you are using an aluminum disposable pan, it is one thing, but I would never suggest freezing a pie crust in a glass pie pan.

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