The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using. The crust can be parbaked up to 2 days ahead. This pie can be made up to 24 hours ahead and stored in the refrigerator, loosely covered with plastic wrap.