How to freeze pastry dough is a simple task. Making pastry dough is a little time consuming and a little messy. I always make several batches at one time and freeze it. Pastry dough freezes well and defrosts quickly. Freezing extras makes it easy to whip up a pie for dessert or a delicious savory quiche for lunch or dinner.
Next time you’re in the mood for pie, be sure to make extra. You can either freeze the round by wrapping tightly in plastic wrap, then with foil and store in a zippered freezer bag. The pastry dough keeps for months in the freezer.
Alternatively, roll out the dough, lay it on foil, cover with wax paper or parchment paper, roll it up and seal tightly. This makes it even faster and easier to whip up that pie or quiche; just thaw and line your pie pan.
Thaw overnight in the refrigerator or on the kitchen counter while you get your ingredients prepared. If the dough thaws before you’re ready to use it, put it in the refrigerator to keep it firm. It can stay in the refrigerator, tightly wrapped, for several days.
You can also pre-bake a crust and freeze it, but it takes up more room in the freezer and it’s awkward to wrap.
Be sure to stock up and enjoy the luxury of having pie more often!