You're welcome to refrigerate the crust for 2 to 3 days; consider adding a splash of vinegar to the crust to help prevent it from turning gray if you're doing to be storing it in the fridge longer than overnight. You can also freeze the crust wrapped tightly in plastic for up to one month. In either case, you'll want to make sure the crust comes to room temperature before pressing it into your pan. It might crack slightly, but you can patch the pieces together to make one cohesive crust. Happy baking! Kye@KAF

• Reply