You can freeze that dough for up to three months. Yes, three whole months.
After that, the flavor and texture start a slow fade. You won’t get a bad pie—just a slightly less amazing one.
Think of it like a frozen friend. It stays great, but even friends get a little cranky after a quarter of a year.
The Butter Factor (It’s Everything)
Butter is the star of the show. In the freezer, butter crystals can get weird.
After three months, those tiny ice crystals mess with the fat. Your crust might turn out a touch tougher or less flaky.
It’s not a disaster. It’s just butter being dramatic. Drama queen butter.
