Shea Simmons
While the holidays are a wonderful time to be together with family and celebrate, getting ready for days like Thanksgiving can be stressful. Leave it to Martha Stewart, though, to have a plan for making meal prepping easier.
According to Stewart, you should be prepping your pie crusts and doughs weeks in advance. That means it’s time to get moving now.
Stewart, who lays out her entire Thanksgiving prep timeline on the Martha Stewart Living website, says your pie doughs, as well as doughs for sides items like rolls, can be pre-made and frozen up to a month in advance! Because you already have the crusts and doughs ready to go, it’s one less thing to prep in the few days leading up to Thanksgiving or on Thanksgiving day. Yes, this trick works for Christmas, too.
As for when to thaw, Stewart says to wait until the day before Thanksgiving. Then, take out your pie crusts in the morning and allow them to sit out to thaw. At the end of the day, roll them out, and if you want, you can blind bake them (baking with no filling inside to avoid soggy bottoms) that day and then fill and bake as usual on Thanksgiving.
If you want to see all of Stewart’s scheduling tips, you can find them here, and if you’re planning to make some fruit pies, you might want to consider getting a pie bird.
