I used a new recipe for pie crust this year, and it came out a bit too dough-ey (gluten developed? maybe wrong proportions?) It was ok, but not great, not flaky and buttery - although I used 3 sticks of butter for 3 1/2 cups flour.
Well, too late to troubleshoot now, but I'm left with a disc of dough that I don't want to throw away.
Any ideas about what I can make with that dough other than pie crust?