It's all about the ingredients and how they interact with each other, and with the environment in the fridge. You see, when you mix together flour, water, and fat, you create a delicate balance of textures and flavors that can be affected by temperature and humidity. It's kind of like a science experiment, but with butter and flour instead of beakers and test tubes!
Think of the fridge like a safe house for your pie crust - it's a cool, dry place where the ingredients can just chill (literally) without any major changes happening. But, if you were to leave it out at room temperature, it's like sending it into a war zone - the ingredients would start to break down, and your poor pie crust would be ruined in no time!
Now, let's talk about baked pie crust - that's a whole different story. Once it's been baked, it's like it's been transformed into a completely new entity. It can last for up to 5 to 7 days in the fridge, but it's more prone to drying out or becoming soggy. It's like it's lost its magical powers, and needs a little extra TLC to stay fresh.
Pie Crust How Long Can It Be Refrigerated at Michelle Reis blog
