Trish, I do the assemble/freeze/bake method all the time. It is wonderful. Lots of work at first, but worth the effort as you only make one mess. Always put approx 2-3 Tbsp flour (or small tapioca) in with the apples, sugar, spices, lemon juice and butter. I do not use glass or foil pans. Go to the 2nd hand store and look for the tin pie pans with a 'lip' on the edge which has an indentation that will support some of the juice that will run out when baking. Seal it well with plastic wrap, then foil, then I put it in Tupperware for further protection. Mark the date and the pie name. You can thaw in fridge overnight before baking or simply lower the rack in your oven and bake for 45 minutes @ 425 degrees. Then turn oven down to 400 degrees and finish baking. I always cover crust edges with foil or covers made specifically for that during the entire baking time. Can also lay a flat piece of foil over the top of the pie if the crust seems to brown too much. Watch for the pie to 'bubble' and once it has started bubbling bake approx 10 minutes more. Don't want it to be mushy, just baked through. I have recently found that instead of using shortening for your crust use coconut oil. It is wonderful. Here's my recipe which makes 5 double crust pies: Fabulous Pie Crust Makes 5 double crust pies! 5 ¼ cups Gold Medal Flour 3/4 cups virgin coconut oil (solid form) 1 Tbsp salt 1 tsp vanilla 1 ¾ cups butter, cold but in pieces 1 cup ice water In large bowl sift flour. Stir in salt. Add cold butter cut in 28 pieces and coconut oil. With pastry blender cut into flour mixture until about half way mixed. Add vanilla to ice water. Slowly pour half of water mixture into flour mixture and blend with pastry cutter for a few minutes. Add 1/2 of remaining water, blending until smooth. You may not need all of the remaining water, so continue working with pastry cutter and if dough is smooth and not dry then you are done. If dough is somewhat sticky add a little more flour. Mixing thoroughly with pastry cutter is key. Make sure it is smooth. Dots of butter here and there are good. Divide dough into 10 equal parts. I prefer to make thick coin shapes and leave them covered in a bowl so they don't dry out.Roll out one section at a time between pieces of parchment paper with sifted flour on each side of dough. With large pastry brush dust off all excess flour from parchment paper/dough. Pick up bottom layer of parchment paper, turn quickly upside down and place over top pie pan. Slowly peel back parchment paper taking care to watch crust so it doesn't split. Refrigerate assembled pie for 30 minutes before baking (this keeps crust from shrinking while baking), or seal with plastic wrap then foil then Tupperware before freezing. Label w/date. Diane, have you tried this crust with King Arthur Flour? Sure makes a tasty pie... PJH

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