Refrigerated Pie Crust

Keep refrigerated until ready to use. Can be frozen for longer storage. Once opened, use within a few days or refreeze.

Allow the crust to sit at room temperature for 10-15 minutes before unrolling to prevent cracking.

Gently press the crust into the pie plate, trimming and crimping the edges as desired.

For a pre-baked (blind-baked) crust, prick the bottom with a fork and line with parchment paper and pie weights (or dried beans).

If the dough cracks while handling, simply press the pieces back together; the seams will disappear during baking.

Fruit fillings (apple, berry, cherry)

Custard and cream fillings (pumpkin, pecan, lemon meringue)

Savory fillings (quiche, pot pie)

Trying to unroll a crust that is too cold, leading to cracks and tears.

Overworking the dough, which can make the crust tough.

Not properly sealing or crimping the edges, which can cause filling to leak out during baking.