I did this with the recipe out of the KA book and made one pie and froze a disk of the 2nd one to use in less than a week after thanksgiving. I let it sit in frig over night from freezer then started rolling out. The dough was grayish a bit as a disc...but looked worse when rolled out. It was well wrapped. I've never had this happen before with just straight shortening crust...but this time I used unsalted butter...medium flake method with shortening and butter. What happened??

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