@flipflopgirl It's more one of those things where while doing other stuff, I think "oh, there's not much for dinner tomorrow." I look in the fridge, see the stuff for pot pie and decide on that. Take a few minutes, make the crusts (make a few extra as long as I'm at it and freeze), make the filling. Then remember that our window period is only 5-6pm. I wouldn't get back until maybe 4. One hour is enough if the oven is on but cutting it close. I decide to assemble it all and then get to thinking about the integrity of the bottom crust (which when I assemble and bake same day is perfect) and the egg wash on top for looks.
I got to think about other pastries that include buffering elements to keep the crust in good shape, like grated parmesan as the first element of tarts with fresh tomatoes to keep some of the water off. Some sweet tarts with a thin painting of chocolate on the bottom. It seemed like an egg yolk painting on the bottom before filling would work in theory but nothing came up on Google. Then, some breads and pastries definitely have their egg wash sit for a long time before baking but I've never seen overnight in the 12-18 hours range. If it's cold, it doesn't seem like it should be an issue, but hey, why not ask?
So, it's ordinary cooking on the surface but just gets me thinking about other facets and elements of pastry.