It can be made a few hours ahead, but I would stick to the same day you're going to serve, or else the bottom crust starts to get softer -- not a terrible thing, but not quite as nice a contrast in textures.
My pie was not planned to be served a day later than made, but ended up that way. My crust was just fine, but then I had substituted pretzel crumbs for saltine crumbs, and I suspect that the crust was firmer to begin with.
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