Line one or two baking sheets with parchment paper and set aside.
Lightly flour your work surface and place an unwrapped rectangle of pie crust dough on the counter. Sprinkle a little flour on top of the dough.
Roll it into a larger rectangle that is about 12-inches by 10-inches. Use a bench knife, pastry wheel or pizza cutter to divide the dough in half vertically. Score the dough lengthwise also, dividing the dough into 4 smaller rectangles, to help you visualize where to put the pie filling.
Spoon about half a cup of pie filling near either side of the split on the dough.
Fold the outside edges (using a bench knife to help lift the dough, if needed) toward the center and drape it over the pie filling, pressing down and crimping the seams to keep the filling from leaking.
Use your bench knife or cutter to split between the pies again (just to be sure nothing is sticking!). Use a spatula or bench knife to transfer the pies to the parchment lined pans. Don't worry about leaving too much space between them, because you'll be freezing them.
Repeat with remaining pie dough and filling. Cover the pans lightly with plastic wrap and place in the freezer until frozen solid, about 4 hours.
When firm, carefully transfer the frozen pies to a resealable freezer bag and keep frozen for up to 3 months.