Freezing Shortcrust Pastry: Practical Tips and Tricks
You’ve made a homemade pastry dough but don’t need it right away or maybe you want to prep ahead to save time? Good news: it freezes beautifully! Whether it’s a shortcrust pastry, a quiche crust (that’s the plain, unsweetened shortcrust pastry), or a sweetened shortcrust pastry for your fruit pies, this dough holds up very well in the freezer. Here are my tips to store it properly and roll it out perfectly once thawed.
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Can you Freeze Homemade Shortcrust Pastry?
Yes (otherwise I wouldn’t be writing this article 😉)! Whether it’s a shortcrust pastry, a quiche crust (that’s the plain, unsweetened shortcrust pastry), or a sweetened shortcrust pastry for fruit pies, this dough freezes beautifully.
It’s best to freeze it raw: it doesn’t take up much freezer space. You can also blind bake it for a few minutes before freezing, which saves even more time when you’re ready to cook.
As with most frozen foods, the ideal storage time is up to 3 months in the freezer.
⚠️ Tip: Make sure to wrap it well (plastic wrap, freezer bag, or airtight container) so it doesn’t dry out or absorb freezer odors.
3 Ways to Freeze Shortcrust Pastry
There are several ways to freeze your shortcrust pastry, depending on your use:
- As a ball of raw dough: compact and easy to store. Wrap tightly in plastic wrap and freeze. Once thawed, you can roll it out as usual.
- Rolled out in a pan: ideal if you want to save time, just add the filling and bake. Line your pan with the dough, cover with plastic wrap, and freeze. Once firm, place the whole pan inside a freezer bag.
- Partially baked (blind baked): perfect for quick quiches or tarts. Pre-bake it for a few minutes, let cool, then freeze. On baking day, just add your filling and finish baking.
My tip : Don’t forget to label with the date so you know when to use it.
The Best Way to Thaw Shortcrust Pastry
The best method is a slow thaw in the refrigerator for several hours, or ideally overnight. This preserves the texture and prevents the dough from getting soggy.
Just keep a few key points in mind:
- Avoid thawing at room temperature. It makes the dough too soft and increases the risk of bacterial growth.
- If the dough feels sticky after thawing, it’s probably too warm. Pop it back in the fridge for 10 minutes to firm up before rolling.
- If the dough feels too cold, it may shrink while baking. If it’s already rolled out or feels very cold to the touch, let it rest 5 – 10 minutes at room temperature before putting it in the oven.
FAQ about Freezing Shortcrust Pastry
I don’t recommend it because the filling can make the crust soggy. It’s better to freeze the crust alone.
Yes, you can freeze a store-bought shortcrust pastry or pie crust too, just keep it in its original packaging or rewrap carefully in a freezer bag.
Not at all! As long as it’s properly wrapped, it will bake up just as flaky and crisp.
