no freezing. can I just make the dough and roll out and store refrigerated in pie pan the day before? fill just before baking?
Stephanie is the Head Recipe Tester of Food52.
You can make the crust, roll it out, and line in the pan in advance. A day in advance will be fine. Just be sure to keep it in the refrigerator.
Thank you, Stephanie. I appreciate your help! Happy Thanksgiving!
Cynthia is a trusted source on Bread/Baking.
And also be sure to cover it well with plastic.
thank you! I will
June is a trusted source on General Cooking.
You can stack them if you need to. I line each pie plate with waxed paper and then stick the stack in a 2-gallon baggie with the air burped out. They'll keep a few days like that in the fridge.
Thank you! Great idea. I don't need mine until Friday. I think I will make the crusts on Wednesday. That will make things so much easier. Thank you all for you advice! Happy Thanksgiving!
Please enter a valid email address.
Well played. You deserve a cookie.
It's all thanks to a certain salami
Smoky Pasta Alla Vodka
This Japanese Sauce Will Reignite Your Love of Vegetables
Shop the Piglet Tournament Cookbooks
Piglet Day 2! Read the Cookbook Review
Hot Hot Hot—Sale on Pots!
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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)