Tips: I usually use heavy duty deep dish aluminum pie pans because they stack together well in the freezer. I make pies all the time so at any given time I will have from 3 to 10 crusts in the freezer separated by wax paper. In preparation for the holidays or a party you can do this a month in advance. They freeze well and keep at least 3 months frozen. This alone will save you a lot of time. Always use high quality ingredients. Do not use store brands. Yes it makes a difference. I use All Purpose Gold Medal Flour or White Lily Flour or King Arthur Flour. I always use Crisco Brand.