What if you put too much butter in crust?

* A soggy crust: Too much butter will make the crust more pliable and less likely to hold its shape. This can result in a crust that is soggy and difficult to handle.

* Overly rich flavor: While butter adds flavor, too much can make the crust taste overly rich and greasy.

* Reduced structural integrity: The excess butter can weaken the structure of the crust, making it more prone to breaking or crumbling.

* Difficult to bake: The dough may be too soft to roll out and handle, making it difficult to form into the pie plate.

Here are some tips to avoid over-buttering your crust:

* Use a recipe with the correct amount of butter.

* Measure your butter carefully. Don't just eyeball it!

* Chill the dough thoroughly before rolling. This will help the butter to solidify and prevent it from melting too quickly.

* Bake the crust for a few minutes before filling. This will help to set the crust and prevent it from becoming soggy.

If you do use too much butter:

* Don't panic! You can still salvage your crust.

* Add more flour to the dough. This will help to absorb the excess butter and make the dough more manageable.

* Chill the dough for an extended period. This will allow the butter to firm up and give the dough time to rest.

* Bake the crust for a longer period of time. This will help to dry out the excess butter and prevent the crust from becoming soggy.

Remember, a little bit of butter goes a long way. You can always add a little bit more if you need to, but it's harder to take it out once it's in the dough!