Freezing Rhubarb Pie

I have a friend who wants me to provide rhubarb pies for a late summer gathering (Post fresh rhubarb season). I know from past experience that frozen rhubarb is great for cakes and muffins, but does not make good pies. I have never frozen a rhubarb pie (or any pie) before. I’m afraid if I freeze it uncooked, it will be the same as freezing rhubarb (gets all watery). Can I freeze it after I bake it, or would the crust get soggy? Has anyone actually done this? I’d really like to hear from someone’s actual experience, not an “I’d think…” Thanks for the advice