I highly recommend using a food processor for ease and time saving. You don't need a fancy one though, any type will work. However, you can also use a pastry cutter or even a fork to incorporate the fat it will just take a lot longer. Try and avoid handling the dough with your hands as much as possible.

When you first remove your dough from the refrigerator you might think oh no, it's as hard as a rock! Especially if you have refrigerated it for longer than 1 hour. Don't worry, let it rest for 10-15 minutes on the countertop (still in plastic wrap) and it will be the perfect consistency to roll out. Make sure it is still cool though as we want to try and keep those fats in solid form until we cook our pie!

Yes you sure can! In fact, I highly recommend it for busy occasions, holidays, or whenever you want to enjoy a homemade pie with minimal effort. Whether refrigerated or frozen, having the dough ready allows you to focus on the fun part – creating delicious fillings and savouring the joy of baking.

Using Refrigerated or Frozen Gluten-Free Pie Crust Dough:

1. Thawing: If the dough has been frozen, transfer it to the refrigerator the night before you plan to use it. Thawing in the refrigerator helps maintain the texture of the crust.

2. Rolling and Baking: Once the dough is sufficiently thawed but still chilled, roll it out as described above. Depending on the type of pie you're making a you may chose to blind bake the crust.

3. Filling and Baking: Add your desired filling and proceed with baking according to your recipe.

Tips:

• Label and Date: When freezing, always label the container with the type of dough and the date to keep track of freshness.

• Consistency Check: Before rolling out the dough, allow it to come to a slightly pliable consistency by resting on the counter. This ensures easier handling and a more even crust.

Absolutely! I highly recommend freezing the filling separately. I freeze my dough into disks and filling in an air-tight container, then thaw both overnight in the refrigerator.