I've recently made a few batches of gluten-free pastry dough with very good success. I'm particularly pleased because most of my gluten-free baking has been either bad or just okay. Now I'm inspired to keep going with pie crusts. If I freeze some tart shells and maybe a pie crust for Christmas or New Year's Eve, should I thaw before baking or blind-bake them frozen?
Also, I've been using half water and half vodka to ensure the crispness of the pastry. If I freeze them, should I return to water (or milk) only, and omit the vodka?