Pastry Dough Help
This morning I decided to make pastry dough for a pie. I followed Martha Stewart's pate brisee recipe exactly, but when I went to roll out the dough after it had been in the fridge for about 2 hours, it broke apart into large chunks. I salvaged it by making a cobbler using the torn up scraps of pie crust instead of the biscuits, but I really wanted to have myself a pie. What did I do wrong? should I have let the pie crust warm up a little before I rolled it? Or maybe used more water so it hel together better? Thanks for your advice.