I use my old Cuisinart, but it's more like 8 cups: hard to fit everything to make 2 crusts, but do-able. I use the metal blade for cutting in, never the plastic blade.

1. Use cold lard instead of shortening 2. Use a food processor 3. Flatten the dough disks, wrap in plastic wrap and refrigerate for 30 minutes up to two days. This makes a HUGE difference. 4. Call all pies "rustic" and don't worry about it. They're delicious even when they're ugly. 5. If you DO get dough good enough for a crust, sprinkle cinnamon sugar over the leftover strips; if it's too bad to use for a pie, cut the entire recipe into strips, sprinkle with C/S. Delicious! I know others don't agree, but I personally guarantee the lard-food processor-refrigeration method for the prettiest, most delicious, flakiest, best pies!

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.