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?
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.
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