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added about 3 years ago

Also, the crust will soften and become distinctly less flakey with each passing hour. Bake the night before at earliest.

added about 3 years ago

these guys are totally right. I would roll out your dough, line the tin and throw it back in the freezer. make your custard base and leave that in the fridge also. then when youre ready prebake your crust, fill and finish.

added about 3 years ago

Quick supplemental question: if you line your pie dish with the crust and freeze it, do you need to let it thaw before blind baking it, or can it go straight from the freezer to the oven? Would this be bad for the pie dish if it's made of glass or another non-metal material?


amysarah is a trusted home cook.

added about 3 years ago

If you mean freezing the crust unbaked in the dish, I'd defrost it first (overnight in the fridge is easy.) Otherwise, I'd be concerned that when you bake it, the crust will still be underdone when the filling is set and ready to come out.