Variation on first answer. If you have time, work the butter into the uncooked crust, chill again, then bake...the time chilling may help the butter incorporate better with the rest of the dough.
When?
If the crust is already baked, break off a piece to taste and see if it's ok. If yes, proceed. If not, make another.
If the crust was only chilling in the fridge, you could probably work the last tbps into the dough before baking.
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If the crust is already baked, break off a piece to taste and see if it's ok. If yes, proceed. If not, make another.
If the crust was only chilling in the fridge, you could probably work the last tbps into the dough before baking.