Freezing pastry cases
Asked on 13 Jun 2017 by Stevehorler
Hi Lindsay
Apologies if this question has been asked before. I don't always have time to make a fresh pastry case from scratch. Can I make it beforehand and freeze it? If so, do I cook it first or freeze it raw? Also, do I have to defrost it before putting the filling in or blind bake it from frozen? Many thanks for your help.
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Hello,
You can do either.
We like to freeze it raw then bake from frozen but you can make, freeze (to chill), bake, cool and freeze if you want to get a step further ahead.
We show how we do it in this video…
Lesson 2. Quiches and Tarts
Best wishes
Lindsey