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Home Cooking 5

Baking pie crust tonight for Saturday?

CMB_NYC84 | Jun 4, 201506:42 AM

I'm making strawberry pie for Saturday. I've made this recipe many times; I bake the crust, then fill and it goes in the fridge to set up. However, tomorrow my oven is going to be quite busy. Do you think it would be ok to bake the crust tonight, wrap it well in foil, then fill and refrigerate tomorrow? I was thinking I'd store it in the basement where it's cooler to prevent any humidity from getting to do...

Thoughts?

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