Hi Abbie, your dough consistency problems could be caused by a few different factors, which we're happy to outline here. It sounds like there may have been a measuring error (too much liquid or not enough flour), or the flour could have been too soft. Most other brands of flour are weaker (or "softer") than King Arthur Flour, which means more of it needs to be added in order to get the same results. We recommend using King Arthur All-Purpose Flour for best results if you're not already doing so. It also could have been that the butter was too soft or added too quickly. It's best to let each chunk incorporate before adding the next. You could also blame it on the weather: if it was particularly hot or humid outside, it may have melted the butter and added additional moisture. In these cases, you can try chilling the dough briefly and adding additional flour. (If all else fails, you can blame it in your three-year-old!) If you'd like some help teasing out which one might have been the main culprit, you can call our Baker's Hotline at 855-371-2253. We hope to help make the next batch a success. Kye@KAF

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