Tried cooking pie first, then freezing, once. All the sugar came to the top. Not good. Have taken pies frozen for up to 3 years, thawed, and cooked no problem. I use real lard in my crust, (old fashioned way, I learned from my mother), makes really flaky, tender crust. Every one who samples it, loves it. Thanks for sharing your success - and your tips! Irene @ KAF

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