Not really, unless you didn't put ANY water or other liquid in it yet. Once the gluten structure is developed, there's no way to un-do it.
If you've only put butter (or other fat you're using) in with the dry ingredients, on the other hand, and by overworked you mean the fat is too smoothly incorporated, you could use your fat/flour mixture as the starting point for a larger batch of pie dough, using the ingenious and excellent method explained here (the recipe link is at the bottom of the page): http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html
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Or use it to make a meat pie where it's really just a container?
If you've only put butter (or other fat you're using) in with the dry ingredients, on the other hand, and by overworked you mean the fat is too smoothly incorporated, you could use your fat/flour mixture as the starting point for a larger batch of pie dough, using the ingenious and excellent method explained here (the recipe link is at the bottom of the page): http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html