Hi Anna, the older variety of Pyrex (produced before 1998) was fairly resistant to thermal shock, but the newer Pyrex could break when going straight from fridge or freezer to the oven. These days the manufacturer recommends allowing Pyrex to come to room temperature before placing in a preheated oven. Since this will also cause the pie crust to come to room temperature, you may want to omit the chilling step when using a Pyrex pie dish. 

• Reply