I’m making a banana tart for dessert tonight. Usually, when I make flaky pastry dough, I use half butter, half shortening. I use the food processor on pulse to cut in the butter and cut in the shortening by hand using a pastry blender.
Today, however, I had the bright idea of cutting in both fats using the food processor. I guess I over did it because now I’ve got this somewhat-pasty mass on my hands instead of a flour/fat mixture that resembles course crumbs. I already drizzed a little ice water over it and gently mixed it in. I scraped the mess onto plastic wrap, gave it a few pats and put it in the 'fridge.
Can this mess be saved? Should I start over again? What can I expect if I use the crust I’ve already made?