Making meat pies for the freezer
Short pastry is fragile in the freezer, and tends to crack from even minor impacts

For meat pies try a flaky pastry which is more resilient to shock when frozen. Blind baking will not be as necessary with flaky pastry too

Partial pastry cooking pies with their pre-cooked filling works well (say up to 50% to 75% done). This allows for proper reheating time from frozen without killing the pastry