A Freezer Pie Crust Recipe Just In Time for Thanksgiving (4 Ingredients, 10 Minutes) by Chef Gigi

Fall kicks off what can officially be called pie making season. With Thanksgiving right around the corner, now is the time to prepare your pie crusts to make for a less-stress Thanksgiving. This budget-friendly freezer pie crust recipe can be used for any pie or tart that calls for a single 9-inch crust. The homemade pie crust can be made ahead and refrigerated for a few days or frozen for up to three months.

To make this easy freezer pie crust recipe you will need flour, salt, sugar, butter and ice water. The pie crust mixes up quicky in a food processor and is then rolled and formed in the pie plate. You can use the crust immediately or pop it into the freezer. So smart! The crust can be made ahead and refrigerated for a few days or frozen for up to three months.

Photo credit: all photos under license from BigStock

Chef Note: Do not overmix the pie crust in the food processor.

Use this pie crust for those apple pies, pecan pies, lemon meringue pies or your favorite pie recipes. 

Cuisine: American
Prep Time: 10 minutes plus chill time
Cook Time: 0 minutes
Total Time: 10 minutes plus chill time
Servings: 8 

Ingredients

• 1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/2 cup cold unsalted butter, cut into pieces
• 2 - 4 tablespoons ice water

Here's how to make it:

1. In a food processor, blitz flour, salt and sugar together. Add the butter. Pulse until the mixture resembles a coarse meal. Sprinkle with 2 tablespoons of ice water. Pulse intermittently until the dough is crumbly but holds together when squeezed. Don't overmix.
2. Turn the dough onto a large plastic wrap. Fold plastic over dough and press to shape into a 1-inch thick flat disk. Refrigerate until firm, at least 1 hour.
3. With a floured rolling pin on a clean surface, roll the cold disk to about a 12- to 14-inch round, depending on the size of your pie plate. Work quickly so the dough does not warm up. Wrap dough around a rolling pin, lift it gently onto the pie plate and unroll. Fit into the bottom and up sides of the container without stretching.
4. Trim the dough to a 1-inch overhang using kitchen shears or a paring knife. Fold under itself to form a rim, using your thumb and forefinger, crimp the edge of the crust.
5. Cover and refrigerate until ready to use, up to one day, or store wrapped airtight and freeze for up to three months.
   

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