Crust for pot-pie

The dough can be made through the first rise, then punched down and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before the second kneading and final rise. Alternatively, the fully risen dough can be rolled out, fitted into the pie dish, and frozen for up to 1 month; thaw in refrigerator before filling and baking.

Unbaked dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month. Baked pot pie with this crust should be stored covered in the refrigerator for up to 3 days and reheated in a 350°F oven for 20-25 minutes until warmed through and crust is crisp.