Are there special considerations for making a pie with the express intention of freezing?
For apple, specifically, I tend to add a very thin layer of quick oats to the bottom of the pie filler to soak up any excess moisture. But nothing else really stands out in my recipe if I were to freeze it.

My big thing is to use something that can handle the temperature change from freezer to oven (such as pyrex), and help it by giving it a smooth temperature transition: I take it out and let it sit on the counter on a rack (for airflow) for an hour, then I place it in a non-preheated oven so it gently comes up to temp. Then I time it onward from the preheat successful beep to the normal baking time. I may add five minutes if it doesn't look done enough, but I generally eyeball it at the end and I cannot offer any hard advice at that point.

I may have to try your blind baking of the crust one of these days. That may be viable.
I would definitely not salt the fruit.