🔕 🔔
Loading…

My Basket ()

All questions

how far in advance can I blind-bake my pie crust?

How far in advance can I blind bake my pie crust without sacrificing flavor and flakiness? 24 hours? more even?

asked by Stacy Isabel 26 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 239 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 26 days ago

Pastry chef Shuna Lydon recommends lining, blind-baking, and freezing your pie crusts, that way you could go ahead and do it now! She has more tips for advance prep here: https://food52.com/hotline...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3c111f78 91f6 47ff 8524 5065095c899a  fb avatar
added 26 days ago

should have mentioned - I'm starting with frozen pie dough.. I definitely don't think I should thaw, bake, refreeze....

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 26 days ago

Stacy, that shouldn't be a problem! There are no food safety or internal structure/texture issues doing this with pastry dough. I have done it before with no problems whatsoever. (When I make pie crusts, I always do at least 4 at a time, so the majority of my crusts started out with once-frozen dough.) ;o)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.