I make individual pies for the freezer, just got done a batch of chicken pot pies and steak and kidney pies. I found a place to get the deep dish foil pie pans in 5" size, they take 1 1/2 cups of filling which is simular to a 7" pie or half of a 9" pie. This summer was a banner berry year, so now I have raspberry, blackberry, blueberry and elderberry pies along with apple, too bad the peaches didn't do as well! So far I have been cooking them straight from the freezer, but these are small pies so they cook quicker then a larger one without the drying out.. I will try taking them out ahead of time if I remember. I have long made pie crusts and froze them for the custard and cream pies, it is not bad to make a couple of extra large pie crusts and stick them in the freezer, makes it easy to make a pie quickly, but they do take up a lot of freezer space so I only keep a couple at a time.

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