Pie dough can last up to three days in the fridge. At this point, you can freeze this pie dough. Wrap the dough in plastic wrap, ensure it is covered, then tightly wrap the dough in aluminum foil.

It was flaky, more like layers of phyllo dough, but it was tasty. It was a treat to have a warm pie coming out of the oven on ...

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the fridge before proceeding with the recipe.

Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. To freeze, allow the sauce to ...

intentions. The colder your ingredients are, the better your pie crust from scratch will be. You can even freeze flour and tools in advance. If the dough is kept cold until baking, the individual ...

Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges. Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight. Remaining dough can be ...

This recipe includes instructions for making enough pie dough for two pies. If you would like to make one at a time, you can freeze the remaining dough, wrapped in plastic wrap, for up to one month.

Trim away excess dough using a paring knife, leaving a 1-inch overhang around the edge. Form a fluted edge around the rim with your fingers. Chill or freeze the pie shell in the pie pan for a ...