I've never attempted it, but my best guess would be that, if baked from a frozen state, the bottom crust would have a tendency to be soggy. I would bring it all the way to room temperature before baking. Mrs. Smith's and the like are formulated be be baked frozen, so I wouldn't go by their instructions for my home made pies. Remember, Mrs. Smith is the one who cuts her 9-inch pie into 12 pieces to so she can claim NO TRANSFATS per serving. I'd still like to watch the old bitty try to remove the first piece!