As I posted about before, Thanksgiving is always a super busy holiday for me. I take lots of pie orders and usually spend days behind the rolling pin. I know there are plenty of other people out there who are in the same position. What do you do if you want to start making pies in advance? Nobody wants their pies to taste stale on Turkey Day. One of the best tips I can tell any pie baker is to make your pie shells ahead of time and freeze them in a pie tin before you bake them! This little trick will save you time, and a headache, as Thanksgiving gets closer. Since this can be done up to two months before the big event, freezing your prepared shells is a life saver.
This year I decided to make a couple of extra pie shells and keep them in the freezer to pull out in an emergency. When you're rolling out your dough, be sure it looks exactly how you want it to when it comes time to bake. As pictured above, I decided to make a traditional lattice crust. Although I didn't do it yet, I have some pie dough in the refrigerator waiting to be cut into leaf shapes to place on top of my pumpkin pie. Using cutouts is a great way to get creative with pies and use up the scraps of dough.
The next best part about this trick is the you don't have to defrost the pie shell. Fill it with some pie weights and bake straight from the freezer for a fresh, homemade pie. Everyone will want to know how you managed to pull off such an amazing dinner AND a flawless dessert.