Prepare pastry as directed for 2 Two-crust Pies.
Divide into 4 parts.
Roll each part 2 inches larger all around than inverted 8 or 9 inch pie pan.
Stack circles, with waxed paper between, on ungreased baking sheet.
Freeze uncovered I hour.
Wrap stack, label and return to freezer.
To prevent breaking, store on flat surface.
Baked Pie Shell or One crust Baked Pie: 35 minutes before needed, remove 1 Frozen Pastry Circle from freezer; place on pie pan.
Thaw uncovered at room temperature until soft, about 20 minutes.
Heat oven to 475°.
Ease pastry gently into pan.
Trim overhanging edge of pastry 1 inch from rim of pan.
Fold and roll pastry under, even with pan; flute.
(For One-crust Baked Pie, proceed as directed in recipe.) For Baked Pie Shell, prick bottom and side thoroughly with fork.
Bake until light brown, 8 to 10 minutes.
Two-crust Pie: 25 minutes before needed, remove 2 Frozen Pastry Circles from freezer; place one on pie pan and one on flat surface.
Have ready: filling.
Thaw uncovered at room temperature until soft, about 20 minutes.
Heat oven to temperature designated in recipe.
Ease pastry gently into pan.
Trim overhanging edge of pastry 1/2 inch from rim of pan.
Pour filling into pastry-lined pie pan.
Fold second circle in half, then in half again; cut slits so steam can escape.
Place over filling and unfold.
Trim overhanging edge of pastry I inch from rim of pan.
Fold and roll top edge under lower edge, pressing on rim to seal securely; flute.
Bake as directed.