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I have never used store-bought pie crust. Making pie crust at home doesn’t have to be hard, but the hardest thing for me is deciding how much I need to make!
So here’s a great trick I learned from my mom that enables zero-waste homemade pie crust.
When you make pie crust (like my favorite recipe – Foolproof Pie Crust), freeze the extra. Get it out a couple hours before you need it, and save time the second time you make pie.
Here you can see that in my freezer door I have several balls of frozen crust dough from when I made Sweet Potato Pies.
I have a way to improve upon this! Put your ball of pie crust in a ziplock bag. Seal it. Then, roll it out flat, right in the bag. Not only does it store more easily/compactly, but it’s so much faster (and easier!) to thaw out when you need it.
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