Brilliant. Why did I never think of this? I made enough of my favorite crust for 4 pies and froze the crumbs the week before Thanksgiving, 6 cups total. Used 1 cup lard, 1/2 cup butter. On Wednesday took out the crumbs intending to use 3 crusts and mixed enough for one crust at a time, wrapped and put in the fridge. By the time I finished mixing the last one, the first was hydrated nicely and rolled out like a charm. Least stressful Thanksgiving pies I've ever made, and came out nice and flaky. Trying this with scones next.

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