I'm signed up to do pumpkin and pecan pies for Thanksgiving. Since my relatives have limited kitchen equipment and negligible counter space, every year I bring my own pie tins with covers, rolling pin, whisk, hand mixer for whipped cream, mixing bowls, measuring cups and spoons, rubber scraper, and cooling racks, not to mention apron, oven thermometer for a balky oven, several of the ingredients, spices and nutmeg grater. Then I have to make the crust in a tiny space with others in the way. I'm tired of all that! So I thought I'd make the crusts at home, pack them with ice packs in the trunk of the car, and finish the pies when I arrive. It'll be in the 20's to 30's when I leave Monday, and low 40's when I arrive Tuesday afternoon. I think the motel room has a fridge. Are there any problems I should be aware of? My main concern is that condensation would form on the lid of the pie carrier and drip onto the crust. Should I line the lid with paper towels? Or would that make it worse? I guess if the worst happens, I'll just go out and buy two frozen crusts. Frankly, the family would probably be just as happy!