🥧 Bulk Pie Crusts
Freezer-Friendly Holiday Baking — 21 Crusts and Counting!
📌 In This Article
🥧 The Pie Crust Story
"Didn't get to my canning today but I did get 21 pie crusts made and in the freezer. I did keep a couple in the fridge to make a pie tomorrow." 🥧✨
Some days just don't go as planned. The canning I had on my to-do list didn't happen — but that's okay! Because what did happen was something just as productive and satisfying: I made 21 pie crusts that are now resting safely in my freezer, ready to transform into pies whenever the craving strikes.
I make pie crusts in bulk twice a year — once before the holiday baking season and once in late spring. It's a tradition that saves me countless hours during the busiest baking times of the year. Whether it's a sweet apple pie for Thanksgiving, a savory quiche for Christmas morning, or a last-minute dessert for unexpected guests, having pie crusts ready to go in the freezer is a gift to my future self.
This year, I made 21 crusts. I kept a couple in the fridge to make a pie tomorrow (because fresh pie is always a good idea), and the rest went into the freezer for future baking adventures.
In this guide, I'll share my tried-and-true method for making pie crusts in bulk — from the simple ingredient list to the step-by-step process that will have you filling your freezer with golden, buttery goodness in no time.
💬 Why bulk pie crusts? "Making pie crusts in bulk twice a year is one of the smartest things I do in my kitchen. It saves time, reduces stress during the holidays, and ensures I always have a homemade crust ready for any occasion — sweet or savory."
💚 Why Make Pie Crusts in Bulk?
Time-Saving
Baking day becomes assembly day. No more starting from scratch every time you want a pie.
Cost-Effective
Buy ingredients in bulk and save money compared to store-bought crusts.
Always Ready
Fresh, homemade pie crusts are always on hand for unexpected guests or sudden cravings.
Better Quality
Homemade crusts taste infinitely better than store-bought — no preservatives, no additives, just pure buttery goodness.
📦 Ingredients — For 20+ Crusts
Base Ingredients
This recipe makes about 20–22 pie crusts (single crusts). Adjust the quantities based on how many you want to make.
- 🌾 10 cups all-purpose flour — plus extra for rolling
- 🧂 2 tablespoons salt
- 🧈 4 cups (2 lbs) cold unsalted butter — cut into small cubes
- 🥛 2 cups ice water — plus more as needed
- 🍋 2 tablespoons apple cider vinegar — helps with tenderness
For Savory Crusts (Optional)
- 🌿 1 tablespoon dried herbs — thyme, rosemary, or oregano
- 🧀 1 cup grated Parmesan cheese — for a cheesy crust
Equipment Needed
- 🥣 Large mixing bowl — or stand mixer with paddle attachment
- 🔪 Pastry blender or food processor
- 🥫 Plastic wrap — for wrapping the dough
- 🛍️ Freezer-safe bags or containers — for storing
- 📝 Labels and marker — for dating and identifying crusts
💡 Pro tip: "Cold butter is the secret to a flaky crust. Keep your butter in the freezer until you're ready to use it, and use ice water to keep everything chilled."
📝 Step-by-Step Instructions
Step 1 — Prepare Your Ingredients
- Make sure your butter is very cold — it should be straight from the freezer or fridge.
- Fill a large bowl with ice water and set aside.
- Measure out your flour and salt into a very large bowl.
Step 2 — Cut in the Butter
- Add the cold butter cubes to the flour mixture.
- Using a pastry blender, two knives, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
- These small butter pieces are what create a flaky crust!
💡 Pro tip: "Work quickly and keep everything cold. The warmth of your hands can melt the butter, so if you feel the mixture getting warm, put it in the fridge for 10–15 minutes."
Step 3 — Add the Liquid
- In a small bowl or measuring cup, combine the ice water and apple cider vinegar.
- Gradually add the liquid to the flour-butter mixture, drizzling it in while mixing gently with a fork.
- Add just enough water until the dough starts to come together — it should hold together when squeezed but not be wet or sticky.
- You may not need all the water. Add it slowly!
Step 4 — Form the Dough
- Turn the dough out onto a lightly floured surface.
- Gently bring the dough together into a ball. Don't overwork it — the less you handle it, the flakier the crust.
- Divide the dough into 20–22 equal portions (about 5–6 ounces each).
- Shape each portion into a disc about 1 inch thick.
⚠️ Important: "Don't overwork the dough! Overworking develops gluten, which makes the crust tough instead of flaky. Handle it as little as possible."
Step 5 — Wrap the Dough
- Wrap each disc tightly in plastic wrap.
- Place the wrapped discs on a baking sheet or in a container.
- If you're making a pie soon, keep a couple in the refrigerator.
- For the rest, place them in the freezer.
Step 6 — Label and Store
- Label each bag or container with the date and whether it's a sweet or savory crust.
- Store in the freezer for up to 6 months.
❄️ Freezing Guide — How to Store Your Crusts
Short-Term Storage (Fridge)
- 🧊 Wrapped pie crust dough will keep in the refrigerator for 3–5 days.
- 🧊 Perfect for when you're planning to make a pie within the next few days.
Long-Term Storage (Freezer)
- ❄️ Wrapped tightly and stored in a freezer bag, pie crust dough will keep for 4–6 months.
- ❄️ For best results, use within 4 months for optimal flavor and texture.
- ❄️ Make sure to remove as much air as possible from the freezer bags.
How to Thaw Frozen Pie Crust Dough
- 🔥 In the fridge: Transfer the wrapped dough to the refrigerator and let it thaw overnight (about 6–8 hours).
- 🔥 At room temperature: Leave the wrapped dough on the counter for 30–60 minutes until it's soft enough to roll.
- 🔥 Never microwave: Microwaving can melt the butter unevenly and ruin the texture.
💡 Pro tip: "I keep a few crusts in the fridge at all times during the holiday season. That way, if I get a sudden urge to bake a pie, I'm ready to go without waiting for thawing."
🍽️ Sweet & Savory Pie Ideas
🍎 Sweet Pies
- 🍎 Apple Pie: Classic, spiced, and comforting.
- 🥧 Pumpkin Pie: Thanksgiving favorite.
- 🫐 Blueberry Pie: Bursting with summer flavor.
- 🍒 Cherry Pie: Tart and sweet perfection.
- 🍑 Peach Pie: The taste of summer.
- 🍋 Lemon Meringue Pie: Bright and tangy.
- 🍫 Chocolate Silk Pie: Rich and indulgent.
🧅 Savory Pies & Quiches
- 🧀 Quiche Lorraine: Bacon, cheese, and eggs — a classic.
- 🥕 Vegetable Pot Pie: Packed with seasonal vegetables.
- 🐔 Chicken Pot Pie: Comfort food at its finest.
- 🧅 Caramelized Onion Tart: Rich and savory.
- 🍄 Mushroom and Thyme Pie: Earthy and aromatic.
- 🧀 Spinach and Feta Pie: Mediterranean flavors.
- 🥩 Shepherd's Pie: Hearty and satisfying.
💡 Pro tip: "When I make bulk crusts, I separate them into two piles — half for sweet pies and half for savory. For savory crusts, I add herbs or cheese to the dough for extra flavor."
💡 Pro Tips for Bulk Pie Crusts
Ingredient Tips
- 🧈 Use high-quality butter: The flavor of your crust depends on the quality of butter. Use the best you can afford.
- 🧂 Don't skip the salt: Salt enhances the flavor of the butter and balances the sweetness of the pie filling.
- 🥛 Ice water is essential: Cold water keeps the butter cold, which is the key to a flaky crust.
Technique Tips
- ✋ Work quickly: The less you handle the dough, the better the texture will be.
- ✋ Chill if needed: If the dough gets too warm, pop it in the fridge for 15 minutes before continuing.
- ✋ Flour your surface: A lightly floured surface prevents sticking and makes rolling easier.
Freezing Tips
- ❄️ Double wrap: Wrap each crust in plastic wrap, then place them in a freezer bag for extra protection against freezer burn.
- ❄️ Flatten them: Flatten each disc slightly before freezing — they'll thaw faster and stack better in the freezer.
- ❄️ Label clearly: Write the date and type of crust on each bag.
💡 Pro tip: "Make a big batch of pie crusts during a cool day. The cooler your kitchen is, the easier it is to keep the butter cold and the dough workable."
❓ Frequently Asked Questions
❓ How many pie crusts does this recipe make?
About 20–22 single crusts, depending on how you portion the dough. Each disc should be about 5–6 ounces.
❓ Can I use this recipe for double-crust pies?
Yes — just use two portions of dough per pie (one for the bottom, one for the top).
❓ How long do frozen pie crusts last?
Properly wrapped and stored, they last 4–6 months in the freezer.
❓ Can I freeze already-rolled pie crusts?
Yes — roll the dough out to the size of your pie plate, place it in the plate, wrap tightly, and freeze. They'll be ready to fill and bake.
❓ Can I use whole wheat flour?
Yes — you can substitute up to half of the all-purpose flour with whole wheat flour. The texture will be slightly different but still delicious.
❓ Can I make this recipe dairy-free?
Yes — use plant-based butter (like Earth Balance or Miyoko's) and cold water. The texture may be slightly different.
❓ Why is my crust tough?
Overworking the dough develops gluten, which makes it tough. Handle the dough as little as possible and use cold butter.
❓ Why is my crust not flaky?
Flakiness comes from cold butter creating layers. Make sure your butter is very cold and you're not over-mixing.
❓ Can I add sugar to the dough?
Yes — for sweet pies, add 2 tablespoons of sugar per crust. For savory pies, keep it unsweetened.
❓ Can I use a food processor?
Yes — pulse the flour and butter together until crumbly, then add the water and pulse just until combined.
❓ How do I know when the dough is ready?
The dough should hold together when squeezed in your hand. It should not be wet or sticky — just cohesive.
❓ Can I freeze baked pie crusts?
Yes — bake the crust until golden, cool completely, wrap tightly, and freeze. They'll keep for up to 3 months.
📄 Printable Recipe Card — Bulk Pie Crusts
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║ BULK PIE CRUSTS — FREEZER-FRIENDLY ║
║ Makes 20–22 Crusts for Sweet & Savory Pies ║
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YIELD: 20–22 single crusts | PREP TIME: ~2 hours
INGREDIENTS:
- 10 cups all-purpose flour
- 2 tablespoons salt
- 4 cups (2 lbs) cold unsalted butter, cubed
- 2 cups ice water
- 2 tablespoons apple cider vinegar
- Optional: herbs, cheese, or sugar for variations
INSTRUCTIONS:
1. Combine flour and salt in a very large bowl.
2. Cut in cold butter until mixture resembles coarse meal.
3. Gradually add ice water and vinegar, mixing until dough just comes together.
4. Divide dough into 20–22 equal portions (about 5–6 oz each).
5. Shape into discs, wrap tightly in plastic wrap.
6. Refrigerate 3–5 days OR freeze 4–6 months.
THAWING:
- Overnight in refrigerator, or 30–60 minutes at room temperature.
STORAGE: Up to 6 months in the freezer.
PRO TIPS:
- Keep butter and water very cold for flaky crusts.
- Don't overwork the dough — handle as little as possible.
- Label each crust with date and type (sweet/savory).
"Making pie crusts in bulk twice a year saves me hours during the holidays!" 🥧✨
© PieCrustKitchen — Bulk Pie Crusts | Freezer-Friendly Holiday Baking
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