I overworked the butter in my pie crust and when I added theliquid it turned to soup

Don’t quite understand your situation here. Usually you add cold water (wet ingredients) into the butter flour mixture (dry ingredients) to form a dough. If it’s soupy then it’s probably because of adding too much wet ingredients all at once. So adding more flour may as well be helpful depending on how soupy it is. Next time just dose the wet ingredients gradually. A typical size pie crust doesn’t call for much water at all.