The recipe says to use within three days, but I just baked the last two crusts today. I'm not sure how long it has been, probably five or six days. The crust has a more sour flavor but still tastes pretty good. When I took it out of the fridge it was wet and very malleable. Is the three day limit a food safety issue or a guideline for ideal flavor?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)