All-butter crusts freeze beautifully for up to three months. The butter stays dreamy and flaky. Shortening crusts? They last a little longer, maybe four months, but they lack that sexy, rich flavor.
If you used lard, congratulations. You’re a pioneer. That stuff freezes like a champ for six months and bakes up like clouds from heaven.
Just remember: Fat is flavor. Freezing doesn’t change that—it just pauses the party.
What About Baked vs. Unbaked?
You can freeze unbaked crust easily. Just wrap it tight and chill. It’s the most forgiving option.
You can also freeze a blind-baked crust (pre-baked without filling). This is great for quiches and custard pies. It lasts about two months and saves you the hassle of baking later.
Pie Crust In Freezer at Timothy Simpson blog
But frozen filled pies? That’s a whole different story. Save that for another day, or your crust might get soggy and sad.
