Can I rescue the remainder of a triple batch of pie dough that is really tough?
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?