I am planning an anniversary treat for my husband and i want to make a dozen miniature pies (12 years, each one sweeter than the last.) Being a working person, I am hoping to do it in stages (i.e. make the dough tonight and let it rest in the fridge, do the baking tomorrow evening.) My big question is, can you leave ROLLED pie crust resting in the fridge for approx. 24 hours with no ill effects, or would I be better off just letting it rest in ball form in the fridge tonight and rolling it all tomorrow when i'm ready to bake? I would LOVE to get all the crust brouhaha taken care of tonight and refrigerate in rolled form, but I don't want to accidentally toughen it up too much. Any advice would be appreciated!