Dear Barbara: Our hospital auxiliary is having a luncheon next month and I am in charge of the pies. Can you make the crust ahead of time? How far ahead? — Peggy from Stockton
Dear Peggy: Yes, Peggy, you certainly can. According to “The New Food Lover’s Tiptionary,” roll out the bottom crust and place it in the pie pan. Wrap it snuggly in plastic wrap and you can refrigerate the dough up to four days. If you need to keep the dough longer, I would suggest you freeze it. You can freeze the pie crust for about six months. Be sure and thaw them completely before filling and baking.
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