It depends on the type of pie crust you are using. There are two main types of pie crusts: homemade pie crust and store-bought frozen pie crust.
Homemade Pie Crust: If you've made your pie crust from scratch and then refrigerated or frozen it before baking, you generally don't need to thaw it completely before baking the pie. In fact, using a chilled pie crust can help maintain its shape and flakiness during baking. Simply take the crust out of the refrigerator or freezer, add your filling, and bake according to your pie recipe's instructions.
Store-Bought Frozen Pie Crust: Store-bought frozen pie crusts are usually pre-formed and sold in the frozen section of grocery stores. For these crusts, it's generally recommended to thaw them before baking. Follow these steps for thawing and baking:
Thawing: Take the frozen pie crust out of the freezer and let it sit at room temperature for about 15-30 minutes, or until it becomes slightly flexible but not completely soft. You should be able to easily remove it from the aluminum pie tin without it cracking or breaking.
Docking: Before adding your filling, dock the pie crust by pricking the bottom and sides with a fork. Docking helps prevent the crust from puffing up excessively during baking.
Blind Baking (optional): Some pie recipes, especially those with very wet fillings, may call for blind baking the crust. Blind baking means partially baking the crust before adding the filling. If your recipe requires blind baking, follow those instructions. For this process, you'll need to line the pie crust with parchment paper or aluminum foil, add pie weights (dried beans or ceramic pie weights), and bake for a short period before adding the filling.
Filling and Baking: Once you've docked the pie crust (and optionally blind baked it), add your filling and bake the pie according to your recipe's instructions.
In summary, if you have a homemade pie crust, you can usually bake it directly from the refrigerator or freezer. However, if you're using a store-bought frozen pie crust, it's best to thaw it slightly before filling and baking. Always refer to your specific pie recipe for any additional instructions related to the crust.