Freezing pie fillings and crusts ..

I've done the method mentioned above - where you line a pie pan with heavy duty foil - and then put in your filling (apple, peach, blueberry - whatever) with what other ingredients you use. Then I freeze it - and re-wrap. It is nice and compact and stacks nicely.

Re freezing it right in the crust - I would think it might make for a soggy crust. When I make a lot of pie crusts, I was told (about 25 years ago) to just make a big batch of dough- and then roll out the crusts FLAT -- do NOT put in pan, crimp, etc. What I learned was to stack them -- with foil or whatever in between. this way you didn't have to worry about one of the crimped edges breaking when being jostled in the freezer, etc. You can then (after you've frozen and re-wrapped) go into the freezer and take out one or two crusts as needed. Let it thaw just a bit - and put in your pie pan, crimp and fill. I think one of the main points of this was that it freed up more space in your freezer - and it is a time saver. We've made as many as 25 crusts at one time.