i was trying to make an exceptional flaky pie dough this year and tried extra hard (maybe too hard) not to overmix my dough. In the process, and my over thinking, I believe I did not add enough water to the dough. It's been resting in the fridge now for about 40 minutes. Do you think I can remove, crumble, and add more water to make it more smooth and less cracky and floury? I worry about rolling it out. Thoughts?