Freezing pie crusts?

[Luv to Cook]

Thanks DM and Searcher...I have a whole lot to make, but freezing seems more of a pain than it's worth. About how long would baked pie crusts last? If I made them on Thursday and Friday for a Saturday evening...would that be okay?

Thanks again.

[Luv to Cook]

I am making mini fruit tarts for a party on May 12th. Since they are so time consuming I thought I could make the pie crusts now and fill them later. I wanted to bake them and freeze them. Any ideas on whether this would work? And, how would I freeze them? Would they get soggy upon defrosting?

Thanks so much!
Anita

[DmOrtega]

Aren't the ones you buy in the store not cooked? I'd try to follow that approach. Freeze them before cooking, thaw and then prebake 10 minutes before using. Maybe there are other opinions.

[Luv to Cook]

Thanks for the reply DM.

But I am making mini pie crusts. I only have 24 of the little pie crust molds (and I need to make ~200). Would I freeze them in the molds, then remove them to make more and then put them back in the molds to bake them?

Thanks again!

[Searcher]

Hi Luv,

I think this would work, just be careful how you stack them after freezing. I think I'd put them on waxed or parchment paper on a large cookie sheet, freeze for about 20 minutes or until they're really firm and them stack with paper in between each. Let us know how they come out. 200? Wow!