Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

Roll out 1 crust and line a metal {or disposable foil} pie plate with it. {Do not use glass.}

Pour prepared fruit filling into the crust lined pie plate. Add second, rolled out crust on top.  Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.

Carefully wrap the pie in plastic wrap and then place pie in a gallon sized freezer zip baggie. Place pie in freezer and bake within 3 months.

When you are ready to cook your pie, preheat oven to 425 degrees.

Remove pie from freezer bag, remove plastic wrap and place the pie on a lined cookie sheet.

Bake at 425 degrees for 20 minutes, then reduce the heat to 375 degrees and continue to bake an additional 40 – 45 minutes or until the juices are bubbling and the top crust is a nice golden color.

Let pie cool before serving.