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Sun, Nov 20, 11 at 13:52
| My pie crusts are all made - in the freezer. I need to make a pie tomorrow night for work Tuesday. I'm going to make three pies Wednesday night. I'm a messy roller and I'd be happy to only make that mess once. Do you think it would be all right if I rolled all the crusts and maybe stored them flat in the refrigerator between sheets of wax paper or parchment? I'm really not a pie baker but I had some luck earlier this year with the vodka recipe so I'm feeling bold! Thanks. |
Follow-Up Postings:
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| The danger is that they will dry out and be impossible to fit intot he pan...you would be hard pressed to wrap them well enough so they will stay for 3 days without becoming like cardboard. I have tried and they are never as good as if I had stored the dough and rolled them out just before baking. Your best bet will be to make flat discs of the dough and roll them out Wednesday. |
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| Thanks Linda. I figured there was a problem with it. Just wasn't sure what it was. |
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