Hi Pat, most pie dough recipes include a range of water to add, so you're probably not going to add less water than the recipe calls for, but you might add less water than you normally do. Some bakers have a spray bottle of water handy to lightly spray any dry pockets of flour that might remain after fraisage, but normally blending the flour and butter together in this way is quite effective and you may not need any additional water. 

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