I always make multiple batches of pie crust at once so I’m sure I’d have enough. The extra goes in the freezer for another time.
Off the top of my head - which is how I cook most of the time - I’d make 2 batches of filling. But it would somewhat depend upon the kind of pie. Something like apple I’d make extra cuz you can’t have to much filling. For something that you can’t really over fill, like pumpkin or cream, I might go with a little less so as not to have any leftover. If they pies ended up a little under filled I’d throw on some extra whipped cream.
