Made some pate sucree for a lemon curd/blueberry tart. Chilled it well after mixing. When I rolled it out, it just cracked and cracked and cracked. I thought perhaps it needed to get just a smidge warmer. But, of course, when warmer it became quite difficult to work with (sticking to everything).
I don't remember the exact recipe I used. However, I weighed the flour, so I don't think I used too much flour. It was King A AP flour, which is on the high end of protein for an AP flour.
The crust after baking was ok--decent flavor, but way too 'al dente' (to mix metaphors). I've made the same recipe before and thought it was quite good.
Bottom line, it seemed as though I must have either added too much flour or overworked it. However, I thought it was near impossible to overwork sucree with all of that butter in there.