PJ - I always freeze the filling and the crust separately. I freeze the filling in a disposable pie tin (because it is slightly smaller than my regular tins). Then I pop it out, seal it and freeze it. Then I freeze a round of crust. I can just defrost the crust and roll it out so it looks fresh, and then I bake the pie with the filling still frozen. It works best with a metal tin that conducts heat better, and when baked on the bottom shelf of the oven. It tastes completely fresh. As an alternative, I just make a fresh crust (or buy one if I'm pressed for time) and throw the frozen round right in it. No defrosting required. Interesting, Katie - I actually did freeze filling like that, but then chickened out when it came time to bake - figured the fruit would take too long to cook and soften. Glad to hear it works! PJH

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