Can you freeze raw pastry?
Yes, raw pastry freezes very well. Shortcrust, rough puff, and puff pastry all keep for up to 3 months in the freezer, wrapped tightly as a flat disc or rolled sheet. Thaw overnight in the fridge, never at room temperature for long, and use within 2 days of defrosting.
By the chickenpie.net test kitchen · Published 18 August 2026
How to freeze it well
The enemies of frozen pastry are freezer air, which dries it out, and slow thawing in a thick lump. Flat discs and sheets thaw far faster than balls, which is most of the reason to shape the dough before it goes in.
Dough containing raw egg freezes safely too, since the egg is fully cooked when the pastry eventually bakes.
- Shape the dough into a flat disc about 3cm thick, or roll it into a sheet between baking paper
- Wrap tightly in two layers, cling film then a freezer bag, pressing out the air
- Label with the date and pastry type
- Freeze for up to 3 months for best quality
Which pastries freeze best
Almost all raw doughs survive the freezer, but not equally.
| Pastry | Freezes raw? | Notes |
|---|---|---|
| Shortcrust | Very well | Freeze as a disc or a lined tin, ready to fill |
| Rough puff and puff | Very well | Freeze as a rolled sheet; the layers keep intact |
| Filo | Well, if unopened | Refreezing opened filo makes it crack |
| Hot water crust | Poorly | Best made fresh; the fat structure suffers |
Thawing and using
Move the pastry to the fridge the night before you need it. A disc takes 8 to 12 hours; a thin sheet is workable in 2 to 3 hours. If it thaws too firm to roll, give it 15 minutes at room temperature, no more.
You can even assemble a whole raw pie and freeze that instead, then bake it from frozen with 20 to 30 extra minutes. Once raw pastry has thawed, do not refreeze it raw; bake it first. Fully baked empty pastry cases also freeze well and refresh in a hot oven in 5 minutes.