I’m wondering how well this pie crust works for preparing ahead of time. If I wanted to make it a couple of days before baking, what’s the best way to do so? Should it be frozen before shaping, or stored in the refrigerator in pick form/ or even in the pan? I want to pre make the crust today, then bake my pies in two days, so it doesn’t have to be stored long. Thanks!

• Reply