I think I added too much water to my pie crust. Will it turn out soggy? Should I parbake it?
What kind of pie are you making? Single or double? If it's a single crust, you could par bake it for 10 minutes or so. I wouldn't worry too much, though. You might need a little extra flour when rolling it out, but it should bake nicely. Much worse is a pie crust that doesn't have enough moisture.
A agree with Amanda's advice but you might to chill it first before rolling it out