You've been busy! That's a lot of work, but I imagine it's a time saver for the future too. Interesting technique to just put it on the plate and let it thaw down into it. Thanks for sharing.

Grams, please post your pie crust recipe!

You can also use those aluminum pans to freeze the squash in. That way you can cook the pie crusts a bit, then just put the filling in all flattened out.

HAPPY TO-
4 c flour
1-3/4 c shortening
Tbsp sugar
2 tsp salt
1 egg
1/2 c cold water
1Tbsp vinegar.
With fork blend the shortening and dry ingredients . In a separate dish mix the rest of the ingredients. combine the two until moistened. Dough can be left in the fridge 3-4 days or can be frozen.
I triple or whatever and roll our many crusts and freeze. Works for me.