Heh, ok. The worst that could happen is that it would become hard and kind of brittle and not be very tender.
To which I kind of realized "... and it's going into chicken pot pie, so there's kind of a limit to just how much the food could be diminished by a pie crust that wasn't worth five Michelin stars." Ok, good point. :D
It should be maybe acknowledged that I am a little tiny bit of an overachiever where baking is concerned. Cooking, eh... the bar is pretty low when I'm cooking for myself. But baked goods? Uh-huh. Delicious carbohydrates are serious business.
it's worth cutting out a smidgen and putting it in the toaster oven for a few minutes.
if it behaves the way you want and tastes the way you want, there you go. if it doesn't, toss it. i expect that if you kept it refrigerated should be okay, and furthermore that it shouldn't be seriously compromised in texture. i could be wrong, mind. ergo, the smidgen test!
I would actually guess that part of the reasoning for not keeping pie crust for too long is that it has a very high fat content, and fat is very very good at picking up strange flavors. So not only might you end up with a weird texture, but also refrigerator-taste.
I can't find anything that specifically addresses this, but I am guessing that it may actually have to do with the possibility that it will lose too much water if stored for long in the fridge for extended periods (one site that I found mentioned that you could freeze it, but if you do you should triple-wrap it, and the only reason I can think of for that to matter would be to avoid losing too much water). Being as it's pie dough, mixing in more water to compensate could end up over-working the flour, and not mixing in more water could result in it doing unfortunate things when you try to roll it out (e.g. "shattering" instead of smooshing, or perhaps attempting to use your rolling implement against you as a weapon of some kind... seriously, the dire way these recipes talk
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"What's the worst that could happen?"
....though I'm not so nearly as talented a cook/baker. ^_^
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To which I kind of realized "... and it's going into chicken pot pie, so there's kind of a limit to just how much the food could be diminished by a pie crust that wasn't worth five Michelin stars." Ok, good point. :D
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if it behaves the way you want and tastes the way you want, there you go. if it doesn't, toss it. i expect that if you kept it refrigerated should be okay, and furthermore that it shouldn't be seriously compromised in texture. i could be wrong, mind. ergo, the smidgen test!
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I admit I have never tried this, though. :)
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