November is here, which means it’s time to start setting the Thanksgiving menu wheels into motion. You’re going to want the day of to run as smoothly as possible (in fact, you should just be cooking turkey and gravy that day!), so focus on getting as much done in advance as you possibly can.
One way to lessen the burden on Thanksgiving Day is to make your piecrust ahead of time—you can do it as early as right now.
Simply prepare your preferred pie dough, then wrap it in generous layer of plastic wrap and place it in the freezer. (Note: You can do the same with fruit fillings, cooking your fruit with sugar, spices and thickeners, then placing in a plastic freezer bag until you’re ready to fill your pies.) Two days before Thanksgiving, transfer it from the freezer to the refrigerator and allow it to defrost for about 24 hours. Fill your pies and bake them the day before Thanksgiving, so they’ll be ready for the dessert table come Thursday.
It’s that simple! Have you ever tried this with your Thanksgiving desserts?