With this summer’s fresh fruit, I’ve been trying to make a few new fruit & berry pies. I make a few batches of pie crust dough and freeze it so that I’ll have it ready for my fruit. My recipe is fairly basic consisting of AP flour, cake flour, butter, salt and water. However, I’ve noticed when I take it out of the freezer, it has turned a dismal shade of grey. Does this mean it’s turned bad and I shouldn’t use it? I’ve tried to roll it out to use it but I’m very concerned about the color. I appreciate any help with this since I love my summer pies!