I made over 20 pies for Thanksgiving (usually about 10 types of pie, up to 4 different crusts) and so I make pies and pie crusts ahead of time. I don't like to freeze the mound of pie curst, as by the time it thaws enough to roll, the edges get gummy. So, I roll out my crusts, cut into circles using an extra large tart pan, and freeze flat, with parchment in between each one. These thaw quickly. You can see what I do here: http://hencam.com/faq/2013/10/perfect-pie-crust-to-use-or-freeze/ I also freeze whole, unbaked fruit pies. I do bake off from frozen, no problem.

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