I freeze rhubarb, blueberry, saskatoon, apple and several combinations of the above. And no to the soggy bottom bit. I have mentioned before that I rub a little flour onto the bottom crust before putting the filling in. I think that helps gel the stuff closest to the crust so that less moisture seeps in to get it sogged out. Does that make sense?
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
I freeze all kinds of pies, for the fruit pies I line the crust with about 1/8 cup crushed frosted flakes before adding the fruit, for veggie pies(pot pies for example) I line the crust with about 1/8 cup crushed corn flakes.
No soggy bottoms here! = )
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