Freezing shortcrust

[Georgyporky]

I was thinking about freezing shortcrust pastry, preferably as rubbed-in fat & flour mix. Anyone done this? Does it stay as crumbs, or clump together?

I can't find any on-line guidance, only for the kneaded mix with water.

Thanks for your help.

I have never done it that way, always as the mixed and ready to roll when thawed way but I freeze crumble mix which is much the same thing and some bits might clump together depending on what it's in, worse in a tight freezer bag than container but it softens within minutes out of freezer and can be broken up again easily.

@marylou25 Thank you, I'll try it .