So I'm thinking about tackling some pastries for Christmas using piecrust dough.

Since I only have some free time tomorrow before the party, I intended to get the dough out of the way beforehand and assemble and bake the pastries the day of.

Now I'm 98% certain pie crust can be frozen for later use with no ill effects, but for how long? Am I better off just refrigerating it?

The party is the 26th, and I would be making the dough tomorrow on the 23rd. Any expert bakers know anything about storing pie crust dough?