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No need to be intimidated by making pie crust with these how-to articles. Tons of tips, tricks, and make ahead directions inside!
Especially your butter! If your kitchen is above 73°F, you can refrigerate all of your ingredients and equipment including your bowl, rolling pin, and pie tin until it’s between 65-70°F.
Pastry dough can be shaped into a disc and refrigerated for up to 3 days, as long as it’s well wrapped in plastic.
Pastry dough can also be shaped into a disc and frozen for up to 2 months, well wrapped in plastic. Defrost in the fridge overnight.
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Step inside my kitchen and sharpen your baking skills for Thanksgiving with these baking how-to videos.
With my Make Ahead Baking Guide, you’ll learn how to prep your Thanksgiving breads, pies, and other recipes ahead of time.
Pastry dough can be shaped into a disc and refrigerated for up to 3 days, as long as it’s well wrapped in plastic. Pastry dough can be shaped into a disc and frozen for up to 2 months, well wrapped in plastic. Defrost in the fridge overnight. Pie fillings and whole pies can also be made ahead of time, too. Check out my make ahead guide with detailed instructions on preparing pies ahead of time.
Any custard-based desserts like pumpkin pie or cheesecake can be made completely the day before. You can also bake fruit pies the day before, but I personally prefer the texture of a freshly baked fruit pie. If your fruit pie filling is cooked, make that the day before, cover, and refrigerate until ready to use.
Pumpkin pie and pecan pie are the two most popular pies nationally!
This really is up to you! I find it helpful to assign everyone contributing to a potluck a different kind of recipe. I’d make sure turkey or another protein, some sort of bread, at least 2-3 sides, and of course a dessert are covered on your potluck menu. Don’t forget about utensils, drinks, and other serving items as well.
Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days. Pies containing eggs (pumpkin, custard, cream pies, etc.) should be refrigerated. Cover and refrigerate for up to 3 days. Note that the crust will become increasingly soggy the longer it’s stored.