Pastry

When I used to make a lot more pastry than I do now, I would make up a large container of rubbed in fat/flour mix and keep it for 3/4 weeks in the fridge. As long as it's dry it's fine.
My first mum in law used to have one of the old fashioned sweet jars which she would put the rubbed in mix in and kept it stored in her cottage larder.

I’m a regular pastry maker, your best bet would be to make it and freeze it.