Do you have experience with baking the empty pie shell, then freezing, as is, for later use? Because of travel and kitchen considerations, I need to make pies several days in advance of my family's T Day celebration and am afraid the crusts will become soggy if I make the complete pies more than a day before they will be eaten. Thanks! Nancy, I'd suggest you bake ahead, then just leave at room temperature. Since they're baked, they're like cookies - and will do fine at room temperature, well wrapped. Good luck - PJH

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