I've been freezing baked pies for the 30 years I've been making pies. Let them cool to room temperature. I leave them in dollar store foil pans, wrap in plastic wrap, and slide into freezer bags. I don't have soggy crust problems, perhaps because I use half whole wheat flour and half unbleached white. I make apple, blackberry and blueberry this way. To serve, let thaw at room temperature overnight, or pop in a 350 degree oven for half an hour or so. You can also microwave, but I would pop it out of the tin and put it in a glass or ceramic pie plate.

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