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5 Spoon the filling into the crust.
Pour filling into pastry shells.
Ladle filling into prepared pans.
Divide the filling into three.
Ladle the filling into the lined basin.
3 Divide the filling into 24 portions.
8. Pour the filling into the pie crust.
Spoon equal portions of filling into each shell.
4. Scrape filling into crust, and smooth top.
4. Remove pie crust from freezer and put the cooled pie filling into it.
We then squeezed bags bulging with a raspberry filling into molds to make fruit bonbons.
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