Frozen pie crusts. Prep ahead for the upcoming holidays or just to have on hand. In a food processor or blender, add 2 1/2 cups of all purpose flour and 1/2 tsp of salt. Pulse a few times, then add 20 (yes, 20) tbsp of unsalted butter. Pulse until it becomes crumbly, then add 6-8 tbsp ice cold water - making sure to not add too much water. Pulse until the dough comes together. Once the dough has come together, remove and divide in two. Form each dough into a ball, flatten into a disc, and wrap in Saran Wrap. Place in the fridge for at least an hour OR in the freezer. Each disc makes one - 9in pie. Thaw the pie crust in the fridge overnight or on the counter for 1-2 hours.
Preparing pie crusts ahead of time can save you both effort and stress during busy holiday seasons or whenever you want to bake quickly. Here are some helpful tips to enhance your frozen pie crust experience: First, using unsalted butter is crucial because it allows you to control the salt content in your crust as well as retain the pure buttery flavor. Cold butter creates small pockets of fat in the dough, which help the crust become flaky once baked. If you find 20 tablespoons of butter too rich or want a lighter crust, you can experiment by reducing the butter slightly or substituting a portion with shortening, although butter is preferred for taste. When adding ice-cold water, it’s essential to add just enough to bring the dough together; too much water causes the gluten in the flour to develop excessively, resulting in a tougher crust. Start with 6 tablespoons and add up to 8 only if the dough feels too dry. Always pulse the dough lightly in your food processor or blender instead of continuously blending, to avoid overworking it. After forming the dough discs and wrapping them in Saran Wrap, refrigerate for at least one hour to allow the gluten to relax, which prevents shrinking when baking. You can also freeze the discs for longer storage, which is perfect for holiday prep months in advance. When you're ready to use, thaw the dough overnight in the fridge or for a few hours on the counter, ensuring it is pliable but still cold for easier rolling. Additionally, rolling your pie crust between two lightly floured sheets of parchment paper can prevent sticking and make transfer to your pie dish much simpler. Don’t forget to prick the bottom of the crust with a fork before blind baking if your recipe requires it, to avoid bubbles forming. Freezing pie crusts is a convenient way to always have homemade crust ready without compromising quality. This method empowers bakers of all levels to create flaky, buttery crusts for sweet or savory pies anytime they want, making holiday baking or spontaneous treats stress-free and delicious.
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