Does pie crust really go bad or will it just not bake up flaky after a certain amount of time?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I think it should be fine. Butter would be fine in the fridge that long!
great thank you!
Cynthia is a trusted source on Bread/Baking.
Check the color. If it looks blue-ish, that's mold, and you should (sadly) toss it, the first rule of the kitchen being Kill No One! If not, go right ahead. I've had to toss far too many, so I tend to be aggressive about freezing dough, then pulling to the fridge overnight before I plan to roll and bake it.
I agree...roll, bake and enjoy!
I think as long as it is the same color and consistency as when you first put it in. salted butter and/or salt should keep it well preserved for a few days. I made a pie dough a few days ago, I just took it out to make mini chicken pot pies, and was so dissappointed when I saw grayish/black spots on the outside of the dough! Had to toss it!
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.
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Well played. You deserve a cookie.
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