I've been working on a massive bake sale order for our school of chicken pot pie that sell for upwards of $45 each.
Rich stock done. Chicken breast roasted and shredded. All butter pie dough done. Next day is assembly day and my fridge has failed. ARGH. The stock and the chicken are being thrown out. The pie dough was held for about 24, maybe 36 hours at 60 degrees. It was fairly pliable when I transferred it all to our working freezer.
Safe to use? It seems like it should be. I hate to lose it too. It includes more than five pounds of organic butter.