Not recommended, Sarah - they tend to become watery when you thaw them. You might try freezing the filling and crust separately, then thawing, pouring filling into crust, and baking... but that's still a little dicey. Best bet is to make the crust and freeze it, since that's the time sink; it's really easy to mix together the filling right before you use it; probably takes less than 5 minutes. Hope this helps - PJH

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