Great question — answering as the UphillTech team:
Given that standard oven temperature for baking is 180-190 C/350-375 F, which is vastly hotter than room temperature, the difference between putting in defrosted shells and not defrosting is going to be a small fraction of the time spent pre-baking. I'd estimate this at about 1 minute of difference, which given the 12-14 min suggested, probably is within margin of error for baking time. In addition, pastry does best when kept cold - a common recommendation is to chill it in a fridge (~4 C/~39F) for 20 min or so after shaping, which means you often start from a cool temperature anyway, so the differential between defrosted and frozen is less than you might think.
Full answer by bob1: https://cooking.stackexchange.com/a/133246 (CC BY-SA 4.0).
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