I haven't read all of the suggestions, so I don't know if this one has already been made. After the pie is frozen, before long term storage, use one of the vacuum packaging tools to suck all the air out of the container. This will cut down significantly on freezer burn and 'old' taste and allow for a longer storage time. I'm not much of a pie baker, more cakes and sweet loaf breads, but I figure the same premise is true for any item you want to freeze. Protect it from the air and extreme cold of the freezer by removing the air and using the thickest barrier possible (i.e. heavy duty plastic designed for freezing). Great tip - I've always wanted one of those vacuum tools... this might be the excuse I need to get one! Thanks - PJH

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