I would say the answer to your question has a lot to do with the response of your culture to different temps. All cultures are not the same, and even the same culture will exhibit different temperature responses depending on a number of factors.
I've been intensely experimenting with this concept of "ideal times and temps" for a few years with different cultures and dough types. My preference is to ferment and proof in the range of 60F-75F, depending on the culture and the results I am aiming for. I thought there was no combination I haven't tried, but I don't think I have ever tried cold-retarding on the front-end. I may try this soon.
However, after fermenting, but before proofing, I do end up sticking the dough in the fridge overnight and even for a few days when my schedule doesn't go according to plan. Too long and the gluten can break down and turn to goop. Is there a difference in the final pie when it has been retarded in this way? If there is, it is a very small one. Problem is how can you do a side-by-side test using dough from the same batch?