Ruined pie dough -- what now?

[rice_chex]

So, I tried to halve a pie dough recipe, but idiotically neglected to halve the water. I now have a soggy lump hanging out in my freezer, but I don't want to toss it out! Is there anything I can do with it?

[sunshine842]

I think I'd mutter a few oaths under my breath and toss it. working in more flour is going to give the gluten in the flour that's already there a pretty good workout, which is *not* conducive to a tender, flaky crust.

You've got a few pennies invested in flour and shortening...cut your losses and start over.

[roxlet]

I'm with you, sunshine. Why throw good ingredients after bad? The key to a good pie crust is working it as little as possible, which would be impossible were you to try to add more flour to the dough.

[ipsedixit]

This is why it can be repurposed for biscuits.

[roxlet]

Well, for me, biscuits take as little handling as pie crust does -- maybe even less -- so I wouldn't use this wet dough for biscuits unless you're talking about beaten biscuits.

[sunshine842]

yup.

[rice_chex]

thanks for your tips, guys! I agree that biscuits would've been too risky -- probably would not have turned out either.

what I ended up doing was making a version of Dorie's mustard batons: http://doriegreenspan.com/2010/09/fre...

after cutting into strips, I brushed them with an egg wash and sprinkled each piece with poppy and sesame seeds, and then twisted them up and baked them. they were well received at my oscar viewing party, and no one was the wiser...

[roxlet]

Good save!

[ipsedixit]

Add more flour and make biscuits.

[Kelli2006]

You can add some flour and bring it back to useability. You can make a sugar pie with it, or you can also make simple round cookies with it.