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Overworked, too damp pie crust

I wanted to make my pie dough ahead of time. I think I added too much water. I have the dough resting overnight in refrigerator for pie-baking tomorrow. Is there any way to save this without getting a tough crust, or should I just start over? (I use a food processor to mix things because I have hot hands.)

asked by Dea Henrich over 4 years ago

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3 answers 3648 views
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added over 4 years ago

start over. Pie crust is my nemesis and I feel your pain.

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926a19d7 d9a8 42e3 bf8b 53b12f443eae  tibet
added over 4 years ago

I agree with lloreen. And since you're using a food processor, it will be quick to recreate at least!

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