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How Long Will A Baked Pie Crust Keep

It’s not fun or easy to throw out pie crust because it’s gone or stinks, and most time, it either has to take the time to cook all over again, buy more ingredients for a brand new pie crust, or toss the ingredients entirely. How long will a baked pie crust keep? There are some super helpful tricks for telling if your baked goods have gone bad and how long to keep them.

 When stored correctly, a baked pie crust should last for one week. A pie crust made with baking powder will keep for several days if stored properly, while pie crusts made without baking powder will keep for approximately 7 to 10 days. The shelf life of a pie depends on several factors, such as storage temperature and method. The best way to store a pie is in the refrigerator.

A fresh-baked pie crust will last longer than the uncooked version. If your pie crust looks like it may be too dry, this is the commercial-grade kind that you should use. You can be creative with these dessert recipes by adding chocolate chips, bourbon, pecans, and so on. Using the food processor to sharpen the pie dough is a saving of time and effort.

Have you baked pie crust before?

Baked Pie Crust is one of the most popular brands of refrigerated baked pie crusts. Loaded with flavor, Baked Pie Crust has 80% less fat than traditional pie dough. Its high protein content bakes into a flaky crust that lets you enjoy your fruit fillings, preserves, and more.

Baked pie crust is a pastry dough used in the creation of pies. Made from flour, fat, and water or milk, it requires resting before baking to allow the glutens time to relax. After being rolled out, covered with a filling, they are then baked. Exact recipes differ from one baker to another, but the general idea of the product includes flour, water, fat, and salt.

How long will a baked pie crust keep?

How long will a baked pie crust keepFresh pie crust that comes straight from the oven and into the refrigerator will keep for at least four days—stored at room temperature or in the fridge. Refrigeration slows down the hardening of the crust and keeps it pliable for a more extended period; we recommend refrigerating your unbaked, fresh pie crust as soon as possible.

Once you’ve baked your pie, wrap the hot pie crust in foil, then place it in a covered pie carrier or on a covered cake holder. After cooling it to room temperature, you can store it for one or two days or refrigerate it for up to 4-5 days.

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Types of pie crust

There are four recognized kinds of pie crust; the single-crust pie, where the pastry is placed in a pan and baked.

 A double-crust pie is essentially two pastries made in two halves and then fitted and stitched together; and the combination of lattice pie, where strips of pastry are woven over the filling to form a lattice.

A single-crust pie

A single-crust pie is one of the easiest pies around to make any filling. It’s a shell and not filled with pastry cream or another mixture before baking. A single pie crust can also be used as a top and bottom crust for a traditional double-crust pie or as a top crust only.

A double-crust pie

A double-crust pie is a pie whose crust has two layers of dough. The first layer, known as the bottom crust, forms the base of the pie plate and partially bakes during the pre-baking step of a traditional recipe. 

The second upper crust lays on top of the partially baked bottom crust and tops with filling. It produces a seal that helps prevent the escape of steam from the baking pie, creating a flakier crust. In this article, we’ll explore how to make simple and pressed-in double-crust pies.

Lattice pies

Lattice pies are either single-crust pies with lattice crusts or double-crust apple pies where both crusts are latticed. A lattice crust is traditional with strips of dough that are woven into the top of the pie. Pies with a lattice top can be topped with cream, berries, or other decorations, depending on the filling used. It is one of the most attractive and festive pie styles in pastry making.

How to store pie dough

How to store pie doughThe best way to store pie dough depends on how long you want it to keep. It is best to use your pie dough on the same day. However, you can store it in the refrigerator for up to three days. 

To avoid using frozen dough, wrap your pie dough tightly in plastic wrap, then aluminum foil. As with all food items, store your pie dough in a cool, dry place. 

If you do not use your pie dough right away, we suggest freezing it for up to 3 months. Do make sure it is tightly wrapped in plastic and then in aluminum foil.

The secret to turning out fantastic homemade pies lies in high-quality ingredients, including pie dough. The freshness of your ingredients will have a significant impact on the flavor of your crust. Make sure that you use butter that’s not too soft or too hard to achieve just the right consistency when blending it into the flour. 

Perfectly chilled butter makes easy work of the preparation process. To store your dough, wrap it tightly in plastic wrap or foil, then place it in your refrigerator for up to two days. If you freeze your dough, divide it into individual pie shells according to size and freeze for up to three months.

How to store pie crust overnight

While you can make pie crust and use it the same day, it is also possible to store it overnight and use it the next day. It can also work if you wish to make a pie crust but don’t want to eat all of it and do not want leftovers. By letting your frozen pie crust sit out overnight, you can prevent overeating and have room for the leftover crust in your pie.

First, make your pastry per the recipe instructions, then roll out and fit into your pie plate. Cover the entire dough with plastic wrap and allow it to chill in the fridge for at least 1-24 hours. The longer you let your pastry chill overnight in the refrigerator, the better the results will be in terms of texture and flavor.

Although pie crust doesn’t require refrigeration, you should always store it in a cool, dry place and never frost or freeze fresh, unbaked pie shells. However, there’s nothing wrong with refrigerating your pie shell for a couple of days if you need to because it helps keep it crisp and flaky.

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How to keep pie crust from getting soggy after baking it

How to keep pie crust from getting soggy after baking itCorrectly filling and sealing a pie crust is essential for a crisp and golden-brown finish. Par-baking removes excess moisture from the crust, making it easier to seal and preventing your pie from getting soggy after baking.

Fill a shallow dish with coarse salt and ice, and place the pie crust on top, making sure the ice entirely covers the crust. Keep refrigerated to keep as cool as possible. You can fit as much as you want to in the dish; however, if it’s too high, your pie could slide off and break apart.

The best way to prepare pie crust before baking to avoid a soggy baking pie is to roll it out, put it over the pie pan, crimp the edges with a fork, put it in the fridge for 25 – 30 minutes before baking.

How long to pre-bake pie crust

For a fully baked pie crust to pre-bake the dough before adding the filling and bake longer than you usually would. To ensure that your pie crust is golden brown and flaky, pre-bake at 425 degrees for 12 minutes and then continue to bake at 375 degrees for about 20 additional minutes or until golden brown.

Pre-baking the pie crust gives you a genuinely flaky crust by helping to eliminate wrinkles. If you are making a lattice crust, do not pre-bake the bottom crust. Just chill the dough before adding the filling, so it comes out flat during baking.

 Sprinkle flour onto your work surface and gently roll the disc of dough within the flour to coat, flipping it over occasionally. The less handling at this stage, the lighter your crust will be.

Pie crust recipe for baking

Pie crust recipe for baking  

Most recipes for pie crust include flour, salt, and water. Some recipes add small amounts of butter or shortening to give it flavor or make it flakier when baking, while others add milk or vinegar for tenderness. Often an egg yolk is added for extra flavor and glossy appearance.

You will also need 2 1/2 cups all-purpose flour, one teaspoon salt, two tablespoons sugar, 1 cup (2 sticks) cold cubed butter, cut into small pieces, 1/2 cup ice water. Pie crust is a baked pastry that traditionally contains a filling of sweetened fruit.

It is from a short pastry rolled out flat, covered with fruit or other fillers such as chocolate chips, and then baked until the pastry has browned. 

How to Store a Baked Pie Crust Overnight

There are many reasons to store pie crusts overnight. Maybe you’re keeping it in the refrigerator because you intend to use it the next day, or perhaps you’re putting it directly in the freezer so that you can bake a pie the next week or so. 

There are several ways to store a baked pie crust overnight, but the most convenient is to wrap it in aluminum foil. It keeps it from getting dried out and makes it easy to transport if you don’t want to finish putting on the filling right away.

Additionally, you can keep pie dough in the fridge for up to 48 hours without a problem. The crust is in a container that is one inch larger than the pie crust itself. In this way, it will not be bent or crushed.

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How Long Can You Keep Pie Dough in the Fridge

You can keep pie dough for up to two days in the refrigerator, although I would prefer you keep it for only 24 hours. The pie dough will become a bit sturdier after time in the fridge but will still be as tasty (if not tastier) than before.

Meanwhile, As a rule, you should use the ready-made dough within three days of purchase. However, we recommend using the dough for the best flavor and texture that day. The pie crust will be the flakiest if you use it immediately after purchase. 

When refrigerated, the pie crust may develop condensation within 24 hours. It will not affect how well the dough works to make a beautiful pie, but it may change the texture.

Can I Make Pie Crust a Day Ahead of Time

You can make pie a day ahead of time, but you have to wrap it very well with plastic wrap and store it in the fridge. If you’re making one baked inside the pie shell (like a pecan pie or sweet potato pie), then this will be fine.

 However, if you’re making one that has a filling that doesn’t require baking (like a cherry pie or blueberry pie), this will not work as you’ll need some heat to get that juicy filling hot and bubbly when serving.

There’s one more thing – if the weather is very hot (above 80 degrees), you’ll need to shorten your rolling time.

Meanwhile, The amount of fat and moisture in the dough determines whether or not your crust will be successful.

Does Pie Crust Go Bad in the Fridge

Yes, if you have a bad fridge, refrigerators are not as cool as others. Fridge temperature is best when it is between 34 and 40 degrees Fahrenheit.

The refrigerator makes it better. When you take your pie out, let it sit at room temperature for about an hour before eating it. 

However, pie crust does not have a long shelf life because of its high-fat content. When stored properly in the refrigerator, pie crust will last for a couple of days.

Frequently Asked Questions

Does baked pie crust go bad?

Baked pie crust can become tough and stale if you leave it at room temperature. While storing pie crust in the refrigerator will prolong its shelf life, it can be frozen for several months or longer if necessary.

Do baked pie shells need to be refrigerated?

Pie dough should only be refrigerated if raw eggs are in the recipe, but it should be refrigerated baked pie shells for best results. Cover Leftovers can be with plastic wrap, but it’s best to store leftovers properly in the fridge or freezer.

How long does cooked pastry keep?

The shelf life of cooked pastry depends on how the pie is processed. Store fresh pastry for one day at room temperature or 3 to 4 days in the refrigerator. The shelf life of homemade pastry not well cooked is one to two days at cool room temperature. Fully cooked, unfrozen pies can be stored in the refrigerator for about five to seven days.

How far in advance can I make pie crust?

Prepare pie crust in advance; it allows you to have hot homemade pie with very little work after making dinner. You can prepare the entire dessert up to 1-2 days beforehand by making the crust ahead of time. Once you have prepared it, fold it into a square shape and cover it in plastic wrap.

Is it okay to leave pie crust out overnight?

Pie crust can be left out overnight, but you have some options if you are concerned about this. Typically, the best way to store pie crust is to keep it tightly wrapped in plastic wrap or aluminum foil until ready for use.


How long will a baked pie crust keep? Since it’s one of America’s favorite pies, many topping combinations work well. Pies will last for several days without the crust becoming soggy if kept at room temperature. If you prepare a pie crust ahead of time and it sits, it may dry out and turn into crumbs. If you make a pie crust soon before baking, it can become tough if left out.


Pie crust recipe for baking 


Pre-baking the pie crust gives you a genuinely flaky crust by helping to eliminate wrinkles. If you are making a lattice crust, do not pre-bake the bottom crust.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: How long to pre-bake pie crust
Calories: 1269kcal


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 to 2 1/2 tablespoons water


  • You can now “blind bake” or pre-bake the crust if you’d like. The bottom crust will be browned and prevented from becoming soggy by prebaking the crust. I frequently omit doing this and discover that even if the bottom crust might not brown, it’s typically still delicious.
  • Simply follow the instructions on the crust packaging to bake a store-bought crust in advance.
  • Line the inside of the homemade crust with aluminum foil and fill it with pie weights, such as beans, before prebaking it. As the crust bakes, the foil and pie weights will assist prevent the sides from slipping downward.
  • Bake for 15 minutes at 375°F, then remove the foil and weights, prick the bottom of the crust with the tines of a fork , and bake for another 10 minutes. Let cool down a bit before filling with the quiche custard filling.



Calories: 1269kcal | Carbohydrates: 95g | Protein: 14g | Fat: 93g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1897mg | Potassium: 161mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 2836IU | Calcium: 48mg | Iron: 6mg
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