Will this crust keep (prior to rolling and placing in pie pan) for a day or two prior to filling and baking? I've got a weekend of events, company, overnight guests, and cooking ahead of me and only so much counter space. ;-) I can completely understand the need for more counter space- there is never enough! You can certainly keep the crust dough wrapped tightly in the fridge for a day or two- no problem. ~Amy

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