I just made 3 pate sucree crusts. I inadvertently added 6T cold water to each rather than the 3T that the recipe calls for. They are, indeed qutie sticky. Any chance to salvage them?
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Hmmm...my first thought is to double the rest of the ingredients, if you have enough on hand. Second thought is to sprinkle the rolling surface pretty liberally with flour, and roll/press out the crusts between parchment paper sheets.