Freeze Your Dough

person flattening dough with rolling pin

Hey Happy Bakers!

If you are new to baking and are looking for a great magazine on the subject, I can’t recommend the magazine “Bake from Scratch” enough. It’s just this great source of all things baking. It’s filled with information on bakeries, tips, and recipes. It’s a little pricey but I think well worth it. Like most magazines, if you sign up for the year subscription you can save some money.

When I was reading through the Sept/Oct 2017 edition they have some great tips on freezing your dough. Sometimes you have to freeze your dough to save time and sometimes it’s so it saves time in the future.

Did you know you can freeze the dough at any time throughout the process of making pie? The article says you can. It continues to say the best crust to freeze is the crust with a high percentage of fat and less water. Fat coming from things like shortening or butter.

It says the best way to freeze it is in a round disk. Think of it as a ready to go state. So when you do choose to defrost it, and use it, it will be in the ready state to bake. You want to let it sit in the refrigerator for at least 24 hours before being ready to use though.

If you do choose to freeze your dough, it’s good for about 2 to 3 months in the freezer. You will want to take it out and bake with it once you get to that point. Let’s be honest here, you probably won’t wait that long anyway because the pie is awesome!

I know this all sounded like an ad but it wasn’t. This magazine just has some really great tips for new bakers.

Happy baking people!

Source: Bake from Scratch – Magazine Sept/Oct 2017 edition

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