How to Freeze a Pie Crust and How to Store a Baked Pie

Unbaked pie crust freezes very well, and butter crust becomes even flakier after a deep freeze. I recommend freezing dough in the form you’re most likely to use it. For custard, nut, chess, or fruit crumb pies, freeze the dough as a crimped shell. For fruit double-crust pies, go ahead and lay each layer of crust in a pie pan (just as you would for a bottom crust). After the crust is removed from the freezer and comes up to room temperature, one of the shells can be filled with fruit fillings, while the other can be gently removed from the other tin and laid over the filling to make a top crust.