Great looking pie and method.. I'd like to share what I do. I have accumulated a lot of Pyrex pie plates and when I do up crusts I make half a dozen at a time, just the shells. I put them in an oversized zip-loc bag and stack them then zip after air is removed. They take up very little space that way. On Thanksgiving I'm all set for my pumpkin, pecan, chocolate cream, and apple with streusel topping. I do make a two crusted blueberry too, but rarely freeze that. When strawberries and/or rhubarb come in in the summer, I just pull a shell out and do my thing. Time to get that chore and the cranberry sauce done before the kids arrive.

• Reply