I have never refrigerated a pie after dressing it, but I have used cold dough, right out of the refrigerator. If anything, I'd say that it had a slight negative impact on oven spring, not positive. I think that most oven spring doesn't happen until the dough gets to a certain temperature, so putting it in cold will just delay it, not increase it.
Another reason that I don't like using cold dough is that it takes longer for the crust brown. The cheese burns and the toppings overcook before there is enough browning.