Pecan pies can be baked fully, then frozen for up to a week. Thaw at room temperature for at least four hours before serving.
Single-crust pie shells must freeze in their dish at least an hour (or up to one week) before filling or blind‐baking to keep their shape.
Double-crust pies should be frozen for 30 minutes to an hour before baking to preserve edges and avoid a collapsing top crust. (We're not so keen on freezing an apple pie after baking.)