Dry Home Made Pie Dough - How Long Wil It Keep

kah22

I make apple pie on a regular basis and now that I have a new stand mixture I'm thinking about making sufficent pie dough to give me two or three pies. So here is my question

If I only mix the flour and fat how long will it keep in the fridge and how long will it keep in the freezer? I'l add the water when making the actual pie and work by hand.

By doing it this way I'm hoping that I can cut down on the amount of electric used and the amount of cleaning up to do. (You really don't want to see my kitchen after a morning cooking )

As always many thanks for your help

Kevin

joedenise

I used to do this back in the late 70s/early 80s and just used to keep the rubbed in mix in old sweet jars. They used to keep for several months with no problems - they ran out before I could use it all. I used to make up 1.5Kg of flour at a time.

I used to do 3 jars: pastry mix; crumble mix (pastry mix with sugar in) and cake mix.

I used to mix it all by hand too!

Denise

button_box

I regularly make flour/fat and sugar mix which I freeze in a ziploc bag and then I take it out to make pastry or use as a crumble topping. If your fat and flour are fresh it should be fine for a couple of months at least. I wouldn't use flour or fat that has been lying around for ages before freezing but if you are baking on a regular basis that isn't going to be a problem.

kah22

joedenise wrote: »

I used to keep the rubbed in mix in old sweet jars. They used to keep for several months with no problems

Old sweet jars, never thought of them, but they'd take up quite a bit of room in the Freezer, was it the freezer you stored in?

I do agree with button box a ziplock bag would be the way to go if freezing. It woud take up an awful lot less precious space.

joedenise

kah22 wrote: »

Old sweet jars, never thought of them, but they'd take up quite a bit of room in the Freezer, was it the freezer you stored in?

I do agree with button box a ziplock bag would be the way to go if freezing. It woud take up an awful lot less precious space.

I didn't freeze (only had a small freezer box in the fridge at that time). They were kept on top of the kitchen cupboards!

Lasted for quite a while but I used to use them all up within about 3-4 months as was regularly baking.

Denise

Linda32

In my experience you can freeze it at the ball stage before you roll it out. Defrosts as if its never been frozen.

I just freeze the ball in a sandwich bag.

[Deleted User]

I often have left over pastry from pies etc and just wrap it tightly in cling film and freeze its always been fine when defrosted and I usually have two or three smallish bits that I combine to use up in one pie IYSWIM better than binning perfectly good pastry Nowt gets chucked in my house I am far too canny :):)

TravellingAbuela

I always make a big batch of pastry, using my food processor, and freeze in small blocks to use as needed. Just remember to allow plenty of time for thawing out. I have kept in the freezer for 12 months or more and it's just as nice as when freshly made.

I also keep crumble mix in ice cream tubs and I use that straight from the freezer.