For Bakers, The King Arthur website is a wealth of information and inspiration. For those who may be cooking for a smaller number of people, knowing what and how to freeze something slightly time consuming is very helpful.

Freezing dough raw or pre-baked fits well into my “10-20-30” Food Craft style

My favorite tiplet from this article:
What’s the best way to make and freeze pie crust?
It depends. When do you need to save the most time: now, or later? Making pie crust does take time, but the cadence of the process is up to you.

You can find the full article with its excellent Tips for either raw or pre-baked are well worth a read.
https://www.kingarthurbaking.com/blog/2018/10/31/make-and-freeze-pie-crust

For the record. I prefer the roll out and freeze and often as not slightly pre-baked = InMySmallKitchen – these 5 inch push pans make serving easier and cooking for two, the right size for two reasonable portions
This size and style has proven very useful, it is helpful that I can “fit” 3 into my Ninja Food oven to pre-bake, two go the freeze and one gets filled for “today”

Want to chat about it? Join me on GAB.Com – our group is: Food Craft – Making and Methods.