Fixing

Pastry dough can be modified after it has been made. If it is too dry, cut it into 2-inch cubes and make sure they are very cold. Put them in a food processor with 2 tablespoons liquid per recipe and process them until they come together into a clumpy mass. Squeeze the pastry dough to make sure it holds together and, if not, process with 1 more tablespoon liquid. If the pastry dough is too wet and sticky, roll it out on a work surface while dusting liberally with flour. If the pastry dough breaks apart as you’re rolling it, you can patch it as shown, or chill it thoroughly, squeeze it together into a ball, and roll it out again.