I make lots of little sugar free fruit pies for the two of us in 1/2 pint jars and chicken or beef pot pies in Elite pint jars, freeze the batch on a cookie sheet, then individually bag them in vacuum sealed bags. I pull out two to bake at a time, putting them in a cold oven, then turning on the heat. Being vacuum sealed, they don't freezer burn and I can have pie in an hour. If you're going to make pies, make a lot to have now and later, or to share with someone, or for unexpected company. If I had a separate big freezer, I'd fill it with pies and breads!

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