I do not precook the filling for berry or apple pies, but do for peaches, 1 because they shrink so much while cooling and 2 to keep the color. I use the tapioca in the bottom method to soak up extra juice. With my berry pies, I put the berries in a big bowl toss with a mixture of sugar and flour then put into the unbaked crust, I bought a stack of pie pans at a discount store for $1.00 each so can freeze them right in the pan. I seal them in my seal a meal and they keep for months. for pumpkin I freeze the filling in an empty pie pan, then put the frozen filling into the crust and freeze just like the others. I try to get at least 12 in the freezer while fruit is in season. That being said, I am about to go make blueberry and peach pies right now. I will bake 2 and freeze 4.

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