Thank you, Barb! In the end I did make a 10" deep dish crust for a pumpkin pie with the mess (then tossed the remainder as I never got around to forming disks, etc. I am fixin to start a fresh crust now. I'll be baking smaller, 6" apple and pumpkin pies. I will try that fraisage method. I live in Florida so stuff warms quickly! Once I get good at crusts, then I'll try to figure out the correct amounts for the smaller crusts.
Have a blessed Advent and Merry Christmas!

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