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re-freezing pastry

post #1 of 8
Thread Starter 

We're selling unbaked frozen pies. It makes sense to get the pastry done in one batch. eg. make, roll out, cut into discs then

freeze. We will thaw out the discs as required,(in the fridge) put in the filling and then re-freeze. So, my question to all you knowledgeable pastry chefs out there...will this work, or will the quality of the pastry be compromised?

Thanks in advance. 

post #2 of 8

not at all, I use to do that around the holidays and would sell out of pie shells frozen in aluminum pie pans each and every time... home cooks would rather not do all of that work if they don't have to... 

post #3 of 8

I'll make four tarte doughs outta' a pound (four sticks) of unsalted butterall at the same time and get the best results I ever got.  The extra time spent in the fridge and freezer (upwards of four weeks) allow for better hydration and the dough rolls out more evenly and without tears.  You gotta' try it.

@kaneohegirlinaz, you gotta' try making four tarte doughs this way.  One each at a time - all within the same hour or so.   The closer they're made, the longer they chill and freeze, the better they roll out.  I always make three tarte doughs and one quiche dough at 7 oz flour and fat and water upscaled proportionally.  It'll all take you an hour or so to make all four doughs.

 

Then flatten them into a 5-6 inch disk one inch thick and frigerate wrapped with plastic wrap.  Then freeze after a night or so.


Edited by kokopuffs - 5/5/14 at 12:44pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 8

Like kaneohegirlinaz, I freeze and re-freeze pastry with no ill effects.  I always ensure that it is double-wrapped to avoid any freezer-related dehydration.

post #5 of 8
Quote:
Originally Posted by BrianShaw View Post
 

Like kaneohegirlinaz, I freeze and re-freeze pastry with no ill effects.  I always ensure that it is double-wrapped to avoid any freezer-related dehydration.


Pastry dough takes some patience which you've learned.  ...took me a long time. 

Best,

-T

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 8

I guess what I should have said was, the gals that I use to work with very much disliked doing their own pie shell, yet did not want to buy the commercial products and would ask me each year to make it for them.  So I would make shells in mass, freeze them as mentioned (double wrapped in freezer paper, etc.) and do a 'land office bussiness'... I guess they just liked my pie shells over the store bought stuff :D

post #7 of 8

Store-bought stuff don't get it.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #8 of 8
Thread Starter 

Thanks all,

will be putting 1 day aside per month for pastry (sweet, cheese, cornbread et al). Will let you know how many pounds

of the good stuff we can turn out from our small kitchen in one day.

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