Use Reynolds Wrap® Aluminum Foil next time you bake for a perfect pie crust without the stress! Making crusts for later? No worries–check out some tips for easy freezer storage.
Create a Pie Crust Shield: Baking a perfectly flaky crust no one can resist is easy with Reynolds Wrap® Aluminum Foil. To make a foil shield, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie. Remove the foil ring for the final 20 minutes of baking time. Remove from the oven and allow pie to cool. Your pie crust should be golden brown, flakey and ready to wow all your guests.
Refreshing Soft Pie Dough: Don’t let soft, tricky dough discourage you in the kitchen! If pie crust becomes unmanageably soft while rolling it out, wrap the partially rolled dough in foil and place in the freezer for a few minutes to chill. Unwrap, then roll to desired thickness.
Storing Pie Crusts: It’s never a bad idea to have a pie crust ready to go for upcoming events. When making pie crusts ahead of time, roll the pastry into circles and stack between sheets of Reynolds Kitchens™ Freezer Paper or Reynolds Kitchens™ Parchment Paper. Freeze for up to two months. Allow dough to thaw 10 to 15 minutes before shaping.
Check out how Reynolds Real Mom® Trisha Haas uses parchment paper to conveniently prepare and store her pie crusts ahead of time!