Baking powder biscuits? If so, it'll lose its lift overnight. The reaction will discharge. If it's double acting, the oven part will still work, but usually the chemical part is the real bubble maker. It'll also get heavy from sitting around wet. I wonder if that's the reason for the compression of Pop'n Fresh? If you squeeze the dough hard enough that bubbles can't form, it delays the reaction? I don't know... I'd bake it ahead, just enough to really set the biscuits, then heat it on the following day to golden. Pot pies don't generally mind being rewarmed. My mother used to make shepherd's pie with biscuit crust. She didn't cut the biscuits. She just covered the top with the dough and pinched down the sides to seal the dish. If that sounds good, do the mise en place for the biscuits (if you grate butter, do it into a container for the fridge--it doesn't matter if it clumps up a bit--but make it well bigger than the volume of shavings so you don't encourage the clumping), but leave everything unmixed. If you did it that way, it would be dead easy to just make the pie ahead, and cover tightly, with plastic wrap if your dish doesn't have a cover. Then make the biscuit dough right before you put it in the oven and just slap it on top.

The danger is that they will dry out and be impossible to fit intot he pan...you would be hard pressed to wrap them well enough so they will stay for 3 days without becoming like cardboard. I have tried and they are never as good as if I had stored the dough and rolled them out just before baking. Your best bet will be to make flat discs of the dough and roll them out Wednesday.

Elmokali, I use to always buy premade pie crusts until my Dear Mother gave me this recipe. Perfect Pie Crust Every Time 4c. unsifted flour 2 tsp. salt 1 3/4 c Crisco 1/2 c water 1 TBSP white vinegar 1 large egg No matter how much you handle this dough it will be tender and flaky. Put the 4 cups of flour and salt in large bowl. Mix well. Add crisco and using a dough blender mix until ingredients are crumbly. In a measuring cup fill with 1/2 cup water, add vinegar and egg and mix well. Combine with flour mixture, stirring with fork until moistened. Divide dough into 4 equal parts. With hands, shape dough into 4 flat round patties. Wrap in platic wrap and chill for 1/2 hour. When ready, roll into crust. Can freeze up to two weeks before using and the dough will remain nice. I haven't bought pie crust since I made this the first time. Hope you like flaky crust and try this recipe. Let me know. Punk

My metal rolling pin is longer and specially for fondant. There are goods and bads for metal. It is VERY slick. Some doughs won't stick to it, especially if it's chilled. It's terrible for things like shortbread, because even flour won't stick...until you get a bit of vacuum and the whole thing sticks. The answer to that is a "sock". It's like stretchy cheesecloth and holds the flour. A sock can be a good thing if you're having sticking issues no matter what kind of rolling pin you're using. Thin rolling pins, like 1" in diameter, are useful for things like when you have small dough balls you're rolling into individual rounds, and when you're doing weird decorative stuff, but I wouldn't like to roll out a standard 9" pie with one. The more surface, the easier it is to keep it from sticking, and the better grasp you have. For pies, I usually use a wood dowel style, about 2.75' in diameter. For cookies, I like my old fashioned 3" or more textured man made one with ball bearings, and I've been known to use it for pies as well, but it's really too much. It depends on the stiffness of the dough. Pie pastry is more tender. Heavy wood grain holds flour really well. The textured doesn't as much as the real old ones did. You can chill any rolling pin not just metal and it will help. I'm surprised Anna's husband didn't like the Stella crust because it's very flaky and crisp. That one does have to be made exactly as written, though. It's the method, not the ingredients that makes the difference. It's also too big for the pie rings. You can use the method with other recipes.