I don't have a lot of experience with pie crusts outside of graham cracker crusts. I purchased a case of 20 frozen 9" pie shells. Our session location may not have an oven available (trying to find a long-term stay hotel, but most seem to just have a microwave and stovetop). I ask if anyone has experience not baking the shell in the oven and just letting them defrost (I assume this is not ideal) or baking pie shells in advance (for example in the morning at home) and transporting them empty, and then filling them at a later time.
I'm worried they will crack in transport, but this may be the best option.

I purchased a few large cans of cream pie filling/pudding and a carton of ready-to-whip topping - very excited to try this out.

Thanks for any frozen pie shell advice!

Never tried them unbaked, but it would just be like raw dough (not crisp/crumbly). I don't think baking them in advance would be a problem. We bake ours a day or 2 before a session. Once cool, we stack them on top of each other to save space and don't fill them until we are ready to use them. They could be transported like that if you are careful. Some may crack, but that also happens during baking sometimes. And they will all be cracked after you use them Good luck

-JD

These are the crusts I primarily use. They hold together better than Graham cracker, and you can use them without a tin. That said, you gotta thaw and bake them. Thawed they are basically dough. You won't be able to put anything in them. The package will probably say bake for 9 mins but I prefer longer (15 or so). Let them cool. You could probably transport them if needed at this stage, but be careful. Don't stack anything on them. Add your fillings once totally cool. Remove from the tin before use. They shatter and splatter. They're great.