Hi Jane, this recipe actually calls for refrigerating the pie crust in the pan for 30 minutes, but you can certainly freeze pie crust. You might want to consider adding a little vinegar to the dough if you want to refrigerate it for a few days or freeze it for an extended time, since this can help prevent oxidation from happening. You can read about this here. The other point in the recipe where you can freeze the dough is in the disk form (before rolling it out), which may save on freezer space. If you go this route, simply thaw the dough out overnight in the refrigerator before you roll it out. Since the dough is likely to be quite cold after this, give it a little time to warm up at room temperature before attempting to roll it out, and give it a few taps with the rolling pin to make the dough more pliable. It also helps to start rolling very gradually with gentle pressure until the dough begins to extend. In the beginning, I like to do one roll, rotate the dough a quarter turn, and then do another roll, turn, roll, etc. Once the dough begins to extend, you can gradually increase the pressure. Happy pie baking! 

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