Big Batch Pie Dough?
Does anyone make big batches of pie dough and freeze it, shaped or unshaped to roll out later. Or do you freeze pies ready to bake? Sometimes I shape the pie shell in a foil pan and also roll out rounds to fit the tops and separate them with wax paper or plastic wrap and freeze until ready to add the filling and bake. I find this saves me a lot of time and a lot of mess from the flour. Would love your recipes if you have them?