Can the pie crust be frozen?

Making the pie crust is one of the easiest recipes to double or even triple to save time and effort in the long run. It doesn’t require any additional prep time, and if you have the ingredients to make more, the only requirement is a larger bowl.

Just because you can make 2 or 10 batches of cake batter at a time doesn’t mean you have the time or equipment to bake them all.

If you don’t want to make the pie right away, can you freeze the pie crust?  Yes, you can freeze pie crust, and it’s a great way to store extra dough. You can freeze the pie crust directly in the pan, in airtight freezer bags, or in the form of muffins and mini tarts. 

In this article, you’ll learn several ways to safely store cake batter, whether you’re making a single cake ahead of time or batching multiple cakes.

Can the pie crust be frozen?

You can freeze the pie crust and it is a relatively simple process. Your cake may not be as perfect as if you baked it immediately, but the differences should be slight and almost imperceptible.

The biggest difference will be in the rise and texture. Frozen pie crust may not rise as much, especially if you use baking soda instead of baking powder.

The baking soda reacts as soon as the liquid is added to the dry ingredients. Freezing it after the reaction occurs and before baking will reduce your cake’s ability to rise, resulting in a shorter, denser cake.

Baking powder is a double acting agent , reacting once when added to liquid and again when exposed to heat . By separating this process you may lose some height, but at least the second reaction will add momentum. Recipes with baking soda will be more vulnerable.

As you can see, the success of freezing your pie crust will vary slightly depending on the type of pie you are making.

Another important thing to remember is that you should never over mix your cake batter. This is important whenever you’re making a cake, but it’s even more important when you’re freezing the dough.

Can the dough with egg be frozen?

Yes, you can freeze egg pie crust. Although eggs by themselves do not hold up well to freezing, once mixed into the pie crust they are completely safe to freeze and will not affect the outcome of your baked pie in any way.

How to freeze pie crust

Freezing pie crust isn’t difficult, but there are a number of ways to do it, depending on how long you plan to freeze the crust and how you plan to use it when baking.

Method 1: Freeze the pie crust in the mold

If you’re only freezing the pie crust for a short time, it’s easiest to prepare the pan and pour the pie crust, freezing it so it’s ready to bake with no fuss.

This works best with disposable aluminum pans because they don’t risk breaking or cracking in the freezer, can be expanded if needed, and won’t be needed for other uses while the dough is frozen.

The biggest drawback to freezing pie crust in the pan is that large portions take longer to freeze. The longer the dough takes to freeze, the more risk the quality of your cake will take once it’s baked.

If you’re baking a short, wide cake, this probably won’t be a big problem, but this method isn’t recommended for thick, deep cakes.

To freeze the cake batter in the pan, follow these simple steps:

1. Line, flour or grease the pan as you normally would for baking.
2. Pour the cake batter.
3. Place a plastic sheet on the surface of the pie crust to protect it from exposure to air. Then carefully cover the entire pan with aluminum foil.
4. Place the mold on a cookie sheet and freeze it for 3-4 hours before removing the cookie sheet to make sure it is solid.

You may want to place something flat and sturdy on top of the pan to prevent it from being crushed or the foil lining from getting punctured by other items in the freezer.

Method 2: Freeze the dough in freezer bags

If you don’t have a good mold to put it in the freezer, you can always use freezer bags -or hermetic bags that can withstand freezing-.

To do this, simply transfer the cake batter to a freezer-safe bag. With the bag almost sealed, place it on the counter and roll out the dough so that it completely fills the space, is flat and free of air bubbles. Before freezing, make sure the closure is complete.

Lay the bag flat on a baking sheet and freeze for 1 to 2 hours. When fully frozen, you can remove the cookie sheet and stand the bag upright to save space in the freezer.

It’s always a good idea to label the bag so you know what type of pie crust is inside and how long it’s been in the freezer. You can even write the baking instructions on the bag to save yourself the trouble of finding the right recipe.

Method 3: Freeze Pie Crust as Cupcakes or Mini Pies

If you plan to turn your cake batter into muffins or mini tarts, you can easily freeze them in portions in their molds or papers. They will thaw more quickly than a full frozen pan, and because they are more condensed, they can rise better.

Line your mold with papers or lightly flour or grease it as you would normally prepare it for baking. Fill the mold with the cake batter and place it on a large baking tray to give it more stability.

Place the entire tray uncovered in the freezer for 1-2 hours so the dough freezes well. If you have room, you can leave the muffins or mini-cakes on the tray, but you’ll need to carefully cover them with plastic wrap or aluminum foil.

This can be messy and makes the pan inaccessible for any other baking you may do, so it’s usually best to remove the frozen dough from the pans and transfer it to a freezer-safe bag.

How long can pie crust be frozen?

The longer the dough is frozen, the more the differences in quality will be noticeable, especially in terms of the rise of the cake and its density.

If possible, it is best to freeze the pie crust for no more than a week to ensure the best quality. It can be used for up to 3 months, but if more time passes, the quality will be noticeably lower.

The other risk of freezing pie crust is the change in flavor. The natural flavor of your cake will start to fade after 3-6 months depending on the type of cake. It can also start to pick up flavors and odors from your freezer the longer it’s in there.

How to thaw frozen pie crust

If you plan to make a cake with frozen dough, always let it thaw overnight in the fridge. It must thaw slowly or it may break.

If you have frozen the dough into muffins or mini tarts, transfer each piece of frozen pie crust to the pan it will be baked in before it begins to thaw.

If they thaw without placing them on their tray, the dough will recombine awkwardly and you’ll lose the portioning work you’ve already done. If it’s paper liners, you’ll have a frustrating mess to deal with.

Cover the mold with plastic wrap and let it thaw in the fridge overnight.

Never try to quickly thaw pie crust in the microwave . This will start the baking process and completely destroy the normal texture, moisture, balance, and rise of your cake.

Let it thaw completely in the fridge and then, if possible, take the dough out and let it come to room temperature before baking.

How to store pie crust

Once you’ve made your pie crust, there are many reasons why you may not be ready to bake it right away. Perhaps your oven is already in use, or you want the cake to be fresh out of the oven after dinner.

Although it’s best to bake the cake immediately, if it’s not the best fit for your schedule, you can easily store the cake batter for short periods in your fridge. Some recipes even call for you to chill the dough before baking, depending on the type of cake.

So if you need to store your pie crust for short term—but you’re not going to try to freeze it—how do you go about it?

Can the pie crust be refrigerated?

If your cake has beaten egg whites, it should be baked right away. It won’t turn out well if it cools before baking.

Cake batters without beaten egg whites can be refrigerated, provided the recipe doesn’t specifically call otherwise and you store them properly.

If you plan to use the dough the same day or, at most, the next day, you can leave it in the mixer bowl and cover it well with plastic wrap. There is little chance that the dough will dry out in less than 24 hours.

If you want to refrigerate the pie crust for longer, it is best to transfer it to an airtight bag.

In an airtight bag there will be less exposure to air and a more hermetic seal, so your dough will be better protected against the harsh conditions of your fridge and external odors and flavors.

If you’re making a delicate-flavored cake and have other strong-tasting items in the fridge, you can also place the bag in an airtight container for added protection.

It would be disappointing if your white chocolate mousse cake had an onion aroma!

How long does the pie crust last in the fridge?

Pie crust that is loosely covered with plastic wrap will be safe in your fridge for up to 24 hours. In an airtight bag or container, you can keep the pie crust refrigerated for up to 3 days.

Before baking, and depending on the recipe instructions, consider taking the dough out of the fridge 15 minutes to a half hour before baking. Leave it sealed and let it come to room temperature.

If you’re in a hurry, you can bake the dough cold, but it may need a few more minutes in the oven.

Does the pie crust go bad?

Yes, pie crust goes bad. As soon as liquid is added to dry ingredients, a hospitable environment is created for various types of bacteria.

It can cause food poisoning or the dough starts to ferment. This will happen faster in a hot kitchen. If the dough is kept cold, it will be more difficult for bacteria to survive.

If you’ve refrigerated the pie crust, it will stay safe longer, but mold will still start to grow. Always try to use the pie crust within 3 days, unless it is frozen.

How long can you leave the pie crust before baking it?

As soon as the cake batter is mixed, it begins to rise, which is the process that allows the cake to rise. If it doesn’t bake immediately, it may not rise well. It may rise in the center but not as much on the sides, or become denser overall.

The longer it is left, the more these differences will be noticeable. Many people don’t care or even notice a cake that doesn’t rise perfectly, so this may not be a problem for you.

If you don’t plan to use the pie crust right away, consider refrigerating or freezing it if it’s going to take longer than an hour.

If the dough is well covered, it can sit on the counter, as long as the kitchen isn’t too hot, for a short time, but it risks contamination with bacteria, so chill or bake it as soon as possible to keep it safe.

Related questions

Can you freeze a cake?

Yes, you can freeze almost all cakes, unless the recipe specifically tells you not to. You will need to make sure they are well wrapped and protected in the freezer, especially until they are well frozen. For best results, thaw and enjoy your cake within 3 months of freezing.

For more guidance, check out our guide to freezing pound cakes , and easily use the same instructions for just about any type of cake you need to freeze.

Can the cake mix be frozen?

You can freeze dry the cake mix, but the ingredients should last just as long in your pantry. If you have a box of cake mix, it’s best to leave it sealed and stored in the pantry until you’re ready to use it.

If you’ve combined the dry ingredients for your cake from scratch, you can store them in freezer-safe bags or containers if that’s more convenient.

Can the muffin batter be frozen?

Yes, you can freeze the cupcake batter. Madeleines are usually denser than cupcakes and don’t rely as much on proofing, so they freeze well and you hardly notice a difference.

For best results, transfer the muffin batter to a freezer-safe bag and flatten into a thin layer. This way, it will freeze quickly and completely.

When you’re ready to bake cupcakes, let the batter thaw overnight in the fridge. Cut the corner off one side of the bottom of the bag and use it as a pastry bag to fill the pan or cupcake liners without making a mess.