You’ve mastered pie crust - tender, flaky, and rolled to the perfect thickness. You can lattice and crimp like a pro, and your filling is chef’s kiss.
But as any home baker, cottage baker, or small bakery owner knows, making a pie takes time - and uninterrupted hours are hard to come by. Between customers, orders, or just the rhythm of everyday life, nobody has the luxury of waiting around for dough to rest and fillings to cool.
That’s why the pros rely on strategic prep: producing pies in parts so the workload stays manageable and the quality stays high. And the best place to start is with the crust.
Below, you’ll find the most efficient and reliable methods for freezing pie dough at every stage - from freshly made dough to rolled-out rounds to fully shaped (or even fully baked) crusts.
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Why Freeze Pie Dough?
Besides the obvious time-savings, freezing pie dough:
- Keeps the fat cold = more tender, flaky layers
- Reduces shrinkage (especially when baking from frozen)
- Lets you work ahead
- Adds flexibility to your baking schedule
When to Freeze Pie Dough
1. Freeze After Making the Dough
Best for maximum flexibility
This is the stage right after the dough has come together and is wrapped in plastic.
How to freeze:
- Shape the dough into a flat disk about ½ - 1 inch thick - it chills and thaws more evenly.
- Wrap tightly in plastic.
- Let it rest in the fridge for at least one hour so the flour can fully hydrate.
- Transfer to a freezer-safe bag or airtight container.
- Label with the date; for best quality, use within 2 - 3 months.
How to thaw:
- Thaw overnight in the refrigerator.
- Avoid thawing at room temperature - the butter softens too quickly, reducing flakiness and making the crust tough.
Best for:
Small freezers, flexible prep, and anyone who wants dough at the ready without committing to a specific pie size or shape.
Keep in mind:
After thawing, roll out the dough and place it in the pan (or shape your galette), then chill 15 - 30 minutes before baking. This keeps the butter cold, relaxes the gluten, and minimizes shrinking.
2. Freeze Rolled-Out Dough
Best for speed & convenience
If you want true “grab it and drop it into the pan” ease, freeze the dough already rolled out.
How to freeze:
- Roll dough to ⅛ - inch thickness.
- Lightly dust with flour and transfer to a parchment-lined sheet pan.
- Freeze until solid - about one hour.
- Once firm, fold the parchment over the dough and slide into a large freezer bag.
(Or roll it loosely like a scroll with the parchment to prevent sticking.)
How to thaw:
Place flat in the refrigerator until pliable - about 1 - 2 hours.
Best for:
Quick pie production when you need to work fast. Great if you don’t have room for fully formed pie shells but can store flat rounds.
Keep in mind:
Rolled-out dough can crack if handled roughly or stored upright. Keep rounds flat and separate layers with parchment or wax paper. After fitting the dough into the pan, chill 15 - 30 minutes before baking.
3. Freeze Dough in the Pie Pan
Best for holidays or heavy production weeks
This is my go-to for Thanksgiving - prep all your shells ahead and bake straight from frozen.
How to freeze:
- Roll dough and place in a metal pie pan (avoid ceramic or glass - they can crack).
- Crimp the edges.
- Freeze uncovered until firm (30 - 45 minutes).
- Wrap tightly in plastic and stack to store.
No need to thaw.
You can blind bake or fully bake directly from frozen, which helps preserve sharp crimps.
Best for:
Custard pies, pumpkin, pecan, or any single-crust pie that needs par-baking.
4. Freeze Fully Baked Pie Shells
The ultimate time-saver
If you want the most streamlined workflow, bake the crust completely and freeze it until needed.
How to freeze:
- Fully bake and cool the crust.
- Wrap tightly in plastic wrap.
- Freeze up to 2 months.
To reheat:
- For pies that will be filled and baked again: add cooled filling and bake as usual.
- For cream pies: refresh the crust in a 350°F oven for 5 - 10 minutes, then cool before filling.
Best for:
Cream pies and any pie requiring a fully-baked crust.
Tips for Freezing Pie Dough
Keep the fat cold at every stage
Solid butter = steam = flaky layers.
Aim for “cold but pliable”
Cracks mean either:
- the dough hasn’t rested enough, or
- the dough is too cold.
Let newly made dough rest an hour in the fridge before freezing. Let very cold dough warm up 5 - 10 minutes before rolling.
Use metal pie pans when freezing in the dish
Metal conducts heat evenly and resists thermal shock. Glass and cast iron may crack.
Label everything
Future You will not remember which dough is which. Dates + descriptions = peace of mind.
How Long Can Pie Dough Stay in the Freezer?
Pie dough (and baked shells) will stay safe indefinitely but begins losing quality after a few months.
- Dough disks, rolled-out sheets, dough in pans: Wrapped tightly, 1 - 3 months
- Fully baked shells: Wrapped tightly, 1 - 2 months
Can You Bake Pie Dough Straight From Frozen?
Absolutely - and often it’s ideal.
Frozen dough holds its shape better, shrinks less, and is easier to blind bake with pie weights.
FAQ: Freezing Pie Dough
Is it better to freeze pie dough or pie crust?
Both are great. Dough disks give you flexibility; crusts in pans give you speed.
Can you refreeze thawed pie dough?
Not recommended for best texture - but it’s not unsafe.
Why does my frozen dough crack when rolling?
It’s just too cold. Let it sit for 10 minutes and try again.
Freezing pie dough is one of the simplest ways to build a bakery-level workflow at home. With the right method, you can prep days, weeks, or even months ahead - without sacrificing flakiness, tenderness, or flavor.
If a saner, smoother, more organized baking life sounds like the one you want - you’re in the right corner of the internet.
