I find pies super easy to make, and always make them in total as needed. Like my mother before me (and I am 75), I make a lard pastry. One trick I did not learn from dear old Mom, I always butter the pie plate before putting in the dough to insure a nice browned bottom and not soggy bottom crust. I might try making the "crumbles" suggested in this article. Would not take up much freezer space, and eliminate the ice crystals problem. I would, however, vacuum seal each with my Food Saver to eliminate the flavor transfer problem. Vacuum sealed, you should get up to a year in the freezer. Not a problem at my house. Hubby has been know to say he is "sad" because he has not been "pied" for a while.

• Reply