Did I mention that this is my first crust ever? Using the Tartine cookbook all-butter flaky pie crust has left me confused and worried. The dough came out of the food processor very sticky and seemingly over worked. I see no butter bits in the dough and it's very hard in the fridge right now after being left overnight.
Should I start over?
Did I over blend and really need to go easy on that pulse button?
Please help Chowhound, you are my only hope!