INGREDIENTS (for a nine inch, two crust pie):
1 tablespoon sugar (for a fruit pie. Omit sugar for a savory pie.)
¼ cup cold water (approx)
Pam's Pie Tutorial
One more tip:
Today I have a whole bucketful of berries in my fridge. I made a blackberry cobbler last night, we purchased a lemon cake roll at a dessert auction on Friday night (along with oreo truffles that are taunting me from the freezer), my dear friend brought me orange rolls this morning, and my husband made pumpkin cookies and muffins yesterday morning. Needless to say, desserts are not in short supply in this house right now. So I'll be making and freezing as many pies as I have filling for. I'll line my pie pans with plastic wrap before laying the bottom pie crust dough inside. After the pie is assembled, I'll cover the top with plastic wrap and freeze. Once the pie is frozen, I'll remove it from the pan, stick it in a Food Saver bag, suck out the air and freeze for the wintertime, when blackberries are not so abundant! To bake, I take the frozen pie from the bag, lay it back in my pie pan, and bake it as is - no defrosting. It usually takes 20-40 minutes longer but has the added bonus of cooking the crust before the filling, so you are less likely to have filling permeate your crust and make for a soggy bottom pie.