Yes. Wrap it tightly in plastic or in a baggie. In fact, it is better after a rest in the fridge. You can also roll it out and fit it to the pan, cover and then chill it if that's easier. You will usually get a flakier end result because the butter gets to solidify, the water is fully absorbed, and the gluten relaxes - plus the pastry tends to shrink less in the baking.
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