You can roll and cut them on Sunday, then refrigerate until Monday. If possible, it’s best to bake on Monday, they don’t take very long. But if you really need to bake Sunday, that will probably be OK, too. Keep them in a dry place, if possible, and at room temp. When I was a child we lived in a warm, humid climate and to keep salt from caking we put uncooked rice in the salt shakers to absorb extra moisture. Maybe including a bit of rice in an airtight container with the baked cut outs would serve the same purpose? Once the cut outs are baked, you can coat the underside with either egg white or melted chocolate to help preserve crispness once you put it on the pie filling.
good luck, interested to hear how it turns out