Make Ahead Homemade Pie Crust... store in freezer.

Make Ahead Homemade Pie Crust... store in freezer. You know, sometimes you want to have ready made pie crusts at your fingertips... for those days you need to make a quick pie from fruits you may have around. Opting to buy the pre-made pie crusts is an option I suppose, but I find making your own ahead of time far exceeds the store-bought variety.

This post is mainly a re-posting of an old recipe I posted quite a few years back.... you can find the original post HERE. I've reposted the pie crust only, and if you want further step-by-step photos you can click on the link above. Today though, I wanted to show you how quickly you can make some pie crusts for storing in the freezer. This pie crust is one I make all the time. It's flaky, buttery and delicious. My husband's absolute favorite... actually, he prefers I make no other pie crust aside from this:). 

I know many of you may already be making pie crusts and storing them in the freezer.... it's nothing new, maybe you've done it all the time:), but just bear with me this time around. I thought, with the holidays coming upon us, that maybe some of you might want to get a head start...  I find it such a great tip to store the pie crusts in the freezer ahead of time, so that when the holidays come around, baking will be a breeze. Well, easier anyway:). So I'm posting it today, a month or two in advance...  for those of you who care to try it. Hope you enjoy...        

Note: Always, always work with VERY cold butter...

Tip: You can use this dough for making apple pie pops or small hand pies... you don't have to be limited to making regular pies. And feel free to add some coarse sugar on top of the crust before baking... 

  

You will need: add flavoring amounts as you like or skip all together, I like to add vanilla... sometimes even almond extract or citrus peel depending on my mood:).

Makes: 2 double crust pies

4 cups all purpose flour

1 3/4 cups very COLD unsalted butter, cut up*

1 TBS sugar

2 tsp salt (I use kosher)

1 TBS vinegar

1 egg

1/2 cup water

vanilla/almond extract, optional

* I like to cut up my butter in 1/4 inch slices and then freeze them as I get all the other ingredients ready, this way the butter is always cold.

Egg wash: for double pastry crust

1 egg 

1 TBS water

coarse sugar, optional

Directions:

1. Mix first 4 ingredients together with a fork or pastry blender. 

I have, of lately, started to use my food processor for this... pulsing it until the butter pieces are a bit bigger than peas, more like kidney beans.

2. In separate bowl, beat remaining ingredients.

3. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.... or if making in food processor, add through feeding tube and pulse for a few seconds until just combined.

4. Then, with hands, mold dough into a ball.

5. Chill at least 20 minutes(I like to leave mine longer, even overnight), before rolling.

6. Divide the dough(1100 grams) into 4 equal parts.......divide and weigh out the 4 equal portions, making 4 flat balls. This way, you know you have enough dough for 2 double crust pies. 

7. Roll one of the dough balls thinly between  2 pieces of parchment paper or a silicone mat and a single parchment paper.... Roll dough in a circle, keeping a 9 inch pie plate as a guide, and having about 1-2 inches overhang. Basically rolling out a 10-11 inch circle.

8. Remove one of the parchment papers(or the silicone mat) and using the bottom parchment paper, roll the pie dough circle along with the parchment into a scroll. Set aside and repeat with the remaining dough. You will have 4 rolled pie crusts you can wrap and freeze for later use.

9. Before baking, defrost pie crust and unroll unto a pie plate, top with filling. 

If making a double crust  pie, brush pie dough with an egg wash( beaten egg with a bit of water) before baking...

~Bake pie dough in a preheated 425 deg F for about 15 minutes and lower heat to 350 F  for the remaining time(another 30-45 minutes) or as needed ...  sometimes I leave it at 425 F, just depends on the filling inside. Of course,  you can use your favorite pie recipe. I simply made an apple pie....shown in photos.