Hi Dee Dee, I'm sorry we weren't able to respond to your dilemma in a more timely fashion! If ever you're in need of a more immediate response, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST (with extended hours until 7pm during the holiday season), and you can reach us by phone at 855-371-(BAKE) 2253, or via CHAT. I think in this situation I would still try to bring the dough together with the additional butter, even if the process required a little too more working of the pie dough. I often add butter in 2 parts to my pie dough, with the first round of butter rubbed into the flour to coat it, and the second half of the butter allowed to remain in slightly larger pieces, which will be flattened and provide more flakiness. If you still have that "chilled too-flour-y mess" in your refrigerator, you might try incorporating the additional butter but tossing and rubbing the butter into the flour, add any additional water necessary, and then use the fraisage method to bring the dough together. This should result in a limited amount of gluten development and you may still end up with a decent dough. 

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