If you don't put enough liquid in a pie crust, the dough may be dry and difficult to work with. Here are some potential consequences of not having enough liquid in your pie crust:
Difficulty in dough formation: The dough may be crumbly and not come together easily when you try to form it into a cohesive ball. It might be challenging to roll out the dough without it cracking or falling apart.
Lack of cohesion: Without sufficient liquid, the dough may not bind properly, resulting in a pie crust that doesn't hold together well. When you try to transfer the crust to the pie dish, it may break or fall apart.
Dry and tough texture: Insufficient liquid can lead to a dry and tough pie crust. It won't have the desired flakiness and tenderness that a well-hydrated crust provides.
Difficulty sealing and crimping: If the dough lacks moisture, it may be challenging to seal and crimp the edges of the pie crust, which could result in a pie that leaks filling or has a less appealing appearance.
To avoid these issues, it's important to follow the recipe instructions carefully and ensure that you add the appropriate amount of liquid specified. The amount of liquid required can vary depending on the specific recipe and the desired texture of the crust. If you find that your dough is too dry and not coming together, you can gradually add small amounts of liquid (such as ice water) while gently kneading the dough until it reaches the desired consistency.
Remember that adding too much liquid can also cause problems, such as a tough or soggy crust, so it's essential to strike the right balance for a successful pie crust.