Pie Paste

The dry ingredients (flour, sugar, and salt) can be sifted together and stored in an airtight container for up to 1 week. However, once water is added, this dough should be rolled and used immediately for best results. Unlike modern pie dough, this historical recipe lacks enough fat to refrigerate successfully.

Once baked into a pie crust, store at room temperature loosely covered with aluminum foil for up to 2 days. If filled, storage depends on the filling—fruit pies keep at room temperature for 2 days, while custard-based pies must be refrigerated and used within 2 days.