Deep shortcrust pastry cases

[VikingVagine]

Hello, I'm trying to get a little more organised re family meals and have decided to work my way through a certain celebrity chef's 30 minute meals book. Quite often it says "deep shortcrust pastry cases" and I want to pre-make a load to then freeze so I can get them out and use them when I need them for a recipe.

So, a couple of questions:

Has anyone else done this before?
Do I just follow any shortcrust pastry recipe?
My gut instinct is to bake them blind then freeze them, or do I need to bake them fully then freeze them?

I freeze mine before they are baked...Ordinary shortcrust recipe... bake blind straight from freezer...

Freeze unbaked. Much nicer that way.

Ok, but that means I need to freeze them in a mould, hmm, I was hoping to make a couple of trays full but I only have one tray. Maybe I'll get some foil ones.

You can freeze them in the mold and then decant them...you can freeze pastry in a blob as well...and it keeps well in the fridge in cling film for a day or two.

Just found this ...freezing ahead

Also... have you got a deep muffin pan... you could make individual mini pie cases?

I was planning on making mini individual ones and just using four at a time for the four of us.