I'm in getting a new freezer, and I can choose between 0 Degrees Fahrenheit and -10 Degrees Fahrenheit. I was thinking I might try out the -10 degrees model for our pie fillings. The thinking being, pie filling is KIND OF SORT OF like sorbet and may benefit from the lower temperature due to the sugar content. I have no additional info to back that claim up other than a hunch, so I figured I would ask if anyone else had additional experience around this before I make the freezer purchase. We don't use cornstarch in the filling, so I'm not concerned about the freeze/thaw stability issues that presents. We do use tapioca though. Additionally if the lower temperature is preferable (-10 Degrees Fahrenheit), would that same temperature also be appropriate for the dough?