Leah, you should get an email notification to let you know that we've responded. To the first question about the baking stone, yes, preheat it along with the oven. The idea is to speed up the transfer of heat to allow for more browning of the bottom crust. This is most helpful for a metal pan, as you run the risk of thermal shock when using glass or ceramic pans. If you are using non-metal pans, your pans should be at room temp (not right from the fridge or freezer)and placed on an unheated cookie sheet (and then on the baking stone) to help limit that risk. If you're interested in freezing, you have a couple of options - freeze the dough, well-wrapped and shaped into a slightly flattened disc; freeze the rolled out pie crust in a pie plate before baking (removing the plate once frozen solid if need be, replacing it before thawing or filling); or freezing a fully prepared, unbaked pie. Any of these techniques can work well, it's just a matter of what works best for you and your schedule. Hopefully one or the other (or the other) will do the trick! Mollie@KAF

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