Originally Posted by buckytom
How much filling or how much would I charge?
Can't do this across the border. The filling is 4-5 cups, the same as if you were baking a pie, but w/out the crust (when just freezing the filling). Are you saying you don't make pies, BT? That was the first thing I learned how to do--not counting canned corn, boiled hotdogs, and open-faced cheese "sandwiches" on broil in the oven. I can remember doing this with my mom before I went to school (so I must have been 5 or 6), and again with my grandma when I was 8. My grandma taught me how to know that the dough was right by the feel of it--same with bread dough. If I must say so myself, I make pretty darn good crusts (the secret ingredient is ... oh, if I tell you, I'd have to kill you).
The irony is I make one sweet pie a year--Flora B.'s peach cream pie. I make the odd crust every now and again, but pie is not my thing. Correction--sweets are not my thing. If I make a pie, I test the crust once baked, but only eat peach cream pie. The rest I leave for the others to eat.