I made a triple batch of butter based pie dough. I've used part of it for a pie, the rest is frozen. I think I added too much water (because it didn't seem to be forming a dough), and in adding more and more water, I probably overworked the dough. I'd really hate to throw away the rest of the dough, is there anything I can do to try and rescue the remainder of it? Or recipe ideas where the toughness won't be noticed as much as pie?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.