First, let me say that I am the queen of freezing. The only time I have had trouble with freezing anything is when I lived a place where I think they turned the electricity down to 2% at night or something. Other than that, I’ve found that stuff lasts waaaaaaaaaayyyy long in the freezer, and always longer than things state with completely fresh results. A “rule of freezers” is to keep it as full as possible—even if you have to freeze 2 liter bottles of water—becuase everything stays colder more consistently and you have less freeze-thaw cycles or something. I never have to worry about this, as my freezer and I have an ongoing game where it tries to prevent me from cramming anything else in, and yet I am always able to get any quantity in necessary, even if I have to pull everything out to do so!
So, maybe someone will have an answer who has experience with this particular item, but based on my freezer experience, I’d say throw it in there confidently!! Also, anything susceptible to funky thawing (as yeasty/rising bread dough bagged in small amounts can be, which is not your case) is to put it in the back where it will remain coldest, since it won’t be exposed when you open and close. If I were doing pie dough with cream cheese, I’d pitch it toward the back, but not worry about it too much, as butter and cream cheese are pretty freezer stable.
My thinking a batch would be good for a year easy, if your freezer is good and full!
Congrats on making a great pie dough!!! That’s something I’ve never done, that’s for sure!
Hey, though, here’s a great story: These two guys used to come into my folks’ restaurant. They were talking about pie, and the one guy did the finger-space thing indicating how high his mother’s meringue was. The other guy said that’s how thick his mother’s CRUST was!!! Cracked me up!