Make it Yourself...Freezer Pie Crust

Instead of sharing a pie recipe today, I wanted to share my go-to pie crust when I don't have time to make our favorite crust recipe from Farm Journal.  I have used this recipe since the early 80’s to simplify pie-making.  When I was working full-time, I still liked to bake, but found I wanted to speed up the process.  We just didn’t like the results or expense of refrigerated crusts, and this recipe has been a life-saver. 
I especially like to make a batch before the holiday rush, so I don’t have any excuses not to make a pie, whether it’s a dessert pie, a quiche or pot pie.  I also use this recipe for individual pie crusts and turnovers; sometimes putting up part of the dough in 3-3 ½ ounce patties.  A scale is very handy for making this recipe. 
There are recipes like this that use a whole can of shortening and a 5 pound bag of flour; I think they are too greasy.  If you make this in the larger size recipe, use a dishpan and your hands.  Try the smaller size recipe to see how good they are.                    
      Pie Crusts for the Freezer
5 Regular or 4 Large Crusts
20 Regular or 16 Large Crusts
     3/4         pound  shortening
  3             pounds  shortening
  1 1/2         pounds  flour, all-purpose
  6             pounds  flour, all-purpose
  1                cup  ice water
  4               cups  ice water
  1 1/2      teaspoons  salt
  2        tablespoons  salt
2014 Cost:  $1.76 - 36¢ per 9 ounce crust
2014 Cost:  $7.03 -36¢ per 9 ounce crust
Mix in a very large bowl or pan. Mix flour, salt and shortening together with large rubber scraper and pastry fork or pastry blender until the size of peas. Add ice water a quarter at a time and toss together with a fork or your hands until blended, do not overmix.  Wrap individually in freezer paper or waxed paper and freeze in a large zip-type freezer bag. (Be sure to mark your packages with the size and date).

Make into 3 oz. patties for use in 5" pie plates or for turnovers.
Make into 9 oz. patties for 9" top crusts or regular 9" bottom crusts
Make into 11 ounce patties for Deep Dish or 10" bottom crusts

When you want to make a pie crust, defrost number of desired crust 'patties' on the counter 30 min or so, or in the fridge overnight. Roll out between 2 sheets of waxed paper or on a lightly floured surface and proceed with your recipe.

These will keep for at least a year in the freezer, although mine never last that long! There is something about freezing this dough that makes it so easy to roll out. I use this for dessert pies as well as quiches and savory pies. It turns out perfectly every time.


  1. Isn't it funny how everybody settles down to one favorite recipe and uses it all their lives...... I have my own favorite crust recipe and it is one that calls for vinegar and egg. I've used it for over 40 years. It certainly is a lot less costly to make crust instead of buying it, and you know what's in it!

    I've amassed a lot of extra Pyrex 9" pie plates over years of going to garage sales, and I like to freeze my crusts already rolled out in the plate. I don't crimp the edges, because I fit the plates inside each other for the freezer and that tends to break fluting. I just leave it plain and then flute it right before baking. If I have a ball of dough left, I wrap it tightly and put it in the center of the top plate, to use to make the top crusts, then wrap the whole thing in foil. But if I don't have the freezer space, I do it your way.

    I'm not very good at candy making but that picture of your chocolate covered cherries makes my mouth water. I always enjoy coming to your blog.

    1. Like your ideas're right...I don't have as much freezer space any more. I used to freeze whole, unbaked fruit pies, couldn't find the space now.
      I have to say, I don't have that many pie plates either. But, any way you make it, homemade pie crust is sure handy to have on hand.

  2. Hi Ilene, I like your idea of fitting the pie crusts inside each other for freezing. I seem to amass pie plates also, don't have that many though.
    The chocolate covered cherries are really not hard to make. They will make you look like a pro at candy making, lol.
    Always glad to hear someone enjoys our blog. Have a Great Day.

  3. Thank you Sue and Ilene. After several years of a pie crust moratorium because I couldn't handle the temptation, I'm trying to resurrect the art. Freezing in the pie pans sounds like it would reduce at least some clean up later. Jean

  4. Would lard work as well as shortening and have the same quality after thaw?

  5. I usually make lard pie crust when I need just a single or double one, but I haven't experimented with this large-quantity recipe; I don't usually have that much lard on hand, as it's hard to find non-hydrogenated lard.


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