Shortcrust pastry is a basic recipe loved by adults and children alike and available in countless variations, such as cocoa or savory. Freezing shortcrust pastry can be useful when you're making too much, or when you want to plan ahead. The good thing is that it's something everyone can do and can be made in a variety of ways, with both unbaked and baked pastry. Let's explore them.
How to Freeze Unbaked Shortcrust Pastry
Let's start by saying that freezing raw shortcrust pastry is a very common practice, allowing you to always have dough ready to roll out. There are various techniques for doing this, depending on personal preference and freezer space requirements. Here are four of the most popular methods, which allow for a shelf life of about three months: remember that to thaw it, you will need to maintain the cold chain, so leave it in the refrigerator and not at room temperature.
1. Freeze The Shortcrust Pastry in Blocks
Once you've obtained a smooth dough, shape it into one or more medium-thick balls, wrapping each one in cling film. First, place them in the refrigerator for the standard resting time, then place them in a freezer bag or airtight container. This will prevent the butter from undergoing thermal shock, which could potentially damage the pastry when you roll it out with a rolling pin.
2. Wrap The Pastry in Parchment Paper
A practical, convenient, and space-saving method for freezing raw shortcrust pastry is to roll it out directly on the work surface and then roll it up in parchment paper. This method is particularly useful if you prefer to have the dough without having to flatten it after thawing. Once it's the desired thickness, take a sheet of parchment paper and gently place the dough on top, then gently wrap and roll it up, forming a cylinder. Then place it in a freezer bag and place it in the freezer.
3. Freeze The Shortcrust Pastry In The Mold
You can also freeze ready-made shortcrust pastry in its mold, for example, if you're blind-baking a tart or tartlets, especially if the recipes call for refrigeration or freezing before baking. Remember to always wrap the dough in plastic wrap or place it in a freezer bag. If you're using tartlets in their molds, wrap them separately in plastic wrap and don't stack them until they're completely frozen, or they could spoil.
4. Freeze Cookie Shortcrust Pastry
Of course, you can also freeze the cookie bases, with the same rule of thumb as for both raw and baked shortcrust pastry. Line the bottom of a tray with parchment paper and arrange the cookies well spaced apart to prevent them from sticking together. Once frozen, remove them from the freezer and quickly transfer them to an airtight container, which you can then freeze again until ready to use.
How to Freeze Baked Shortcrust Pastry
Here's an excellent strategy for having ready-to-fill and finish preparations that will keep for 2-3 months. The recommendation is essentially the same: make sure the shortcrust pastry is completely cooled before freezing it, to avoid the formation of condensation and ice crystals that could compromise the quality. The methods are the same for raw dough as for pre-rolled shortcrust pastry, in this case with or without a mold, and for biscuits.
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