For best quality, use refrigerated pie crusts before the “use-by” date on the package.

Absolutely!  Pie crusts may be frozen for up to two months if placed in the freezer before the “use-by” date.

Nope. The uneven heat of a microwave may melt some parts of the crust.

Definately. Microwave each refrigerated crust on DEFROST (30% power) for 20 to 40 seconds.  Just don't  microwave frozen crusts.

Just follow these tips when baking a filled pie:

• Use a glass or dull metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning.
• For a two-crust pie, brush the bottom crust with egg white before filling.
• For a one-crust filled pie, such as pumpkin or custard, pre-bake the crust for three to five minutes. To avoid handling the hot pie pan, arefully add the filling with the pie pan still on the oven rack.
• Bake the pie on the lowest oven rack.
• Bake the pie on a preheated cookie sheet.
• Use a cooling rack after baking.
  

Some pies, like pumpkin or pecan, have to be baked before freezing. But you can freeze fruit pies before baking. Follow these tips when assembling and freezing an unbaked fruit pie:

• Brush the bottom crust with egg white before filling to prevent sogginess.
• Add fruit filling, but do not slit the top crust.
• Cover the pie with an inverted paper plate, wrap it thoroughly, and freeze it for up to three months.
• When baking a frozen fruit pie: Do not thaw the pie.
• Unwrap the pie, cut slits in the top crust, and bake it at 425 degrees F. for 15 minutes.
• Reduce the temperature to 375 degrees F. and bake it for an additional 30 to 45 minutes or until the center is bubbly
  

Baked pumpkin, pecan and fruit pies may be frozen. But don't freeze custard pies, cream pies or pies with meringue toppings. Keep these tips in mind when freezing a baked pie:

• After baking the pie, cool it quickly. Wrap it thoroughly and freeze it for up to four months.
• To thaw, unwrap the pie and heat at 325 degrees F. for 45 minutes or until the center is warm.
  

Place baked sweet pies on a cooling rack for at least two hours before cutting them. Refrigerate cream and custard pies after cooling them. Cool main dish pies and quiches for about 10 minutes before serving.

Cut cooled pies with a sharp, thin-bladed knife. For meringue or ice cream pies, try dipping the knife in warm water before cutting.

A fruit pie can be stored at room temperature for up to two days. All pies containing eggs, dairy products or meat (including custard or cream pies, quiches and main dish pies) must be stored in the refrigerator for no more than two days.