Common wisdom says 2-4 days in the fridge.

You could freeze it for weeks.

^Agree with the above. It will be fine in the fridge for 3-4 days. I freeze it for up to 3 months.

I recently had two discs just wrapped in plastic wrap that were supposed to be overnight and got pushed three days. It was 100% white whole wheat. I've only previously used red, which has a different texture than white flour. I think it was the long stint in the fridge, however, that made this crust so tender and flaky. Probably the bran absorbed a lot more of the water, but the dough was still plenty moist, and there were still plenty of visible butter globs. And that's the thing. You want the butter to remain more or less intact for the most part because a lot of flaky comes from the water in the butter globs steaming and pushing apart the flour. It worked out so well, I'm planning to do it on purpose for Christmas. Air tight is really important, especially for the flavor. You don't want the butter going rancid or the dough picking up odors. Given that, though, the only considerations are whether the texture changes in a bad way from the components marrying, and whether you introduced bacteria or mold in the making. Otherwise, there's nothing in there that should spoil very fast.

I have had pie dough get an off color after about 5 days. Salted butter which is what I usually use for pastry crust actually will keep for days or even weeks at room temperature, it's something in the flour/water combo that causes the discoloration. But best to store raw pastry in ther efrig to keep those fat globules intact. It's actually the fat melting out that gives you flaky pastry, not the water. One of the reasons I use vodka in my pie crust. It serves as liquid to keep the crust together but evaporates in the oven without creating "dough".

If you are holding freshly made pie crust dough in the fridge from Thanklsgiving?...toss it. We froze our pie crust having only made a 6 inch tart shell pecan pie Thanksgiving and now have two crusts for the upcoming holiday week. (we divide into thirds). Thaw overnight in the fridge.

I agree it does get weird in the hydration time in the fridge beyond a couple days. And also agree, like many things, in pastry/breads, even savory, often 6 hours or overnight for the absobtion of flours/grains can be an improvement.

Especially cod, salmon, crab cakes.

Important to note that commercially made pastry/ breads/pie crusts/rolls etc., have lots of additives to keep them lasting longer on grocery shelves. Even some bakeries use commercial mixes in a 'kit' form unlike the astisan bakeries that stay true to fresh grains and daily bakes.