My pastry dough is all soggy and gummy. Please help me recover it!

[needtomovesomewherewarmer]

So, I’m making a sweet short crust pastry for mince pies. I’ve made pastry a million times but I was rushing and not thinking and I used my mixer, rather than than my figures to make the crumby texture, and now it’s all gummy and goey.

I really don’t want to throw it away as I don’t have time to get new ingredients.

Can it be recovered?

Think it's a goner. You'll have activated the gluten which makes it gooey. You won't be able to make it short again, I don't think.

This was my fear but I really didn’t beat it for long. I’m overseas and the butter and flour here plays havoc with pastry. Ive managed to cobble together enough butter for a smaller batch and have stuck the mix with extra flour in the fridge in the hope it will come back to life! 🙏

I always make mince pies with a mixer. I just refridgerate the dough for a few hours and roll it really quickly afterwards.