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!
Our latest fixations.
The recipes we've tested and loved.
It's Snack Time
Whiskey Peach Smash
What's in, what's out.
Wedding registry must haves.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.