pastry doughs are always both crumbly, and damp. because crumbly implies that the dough is too dry and i would say to add more water or liquid, such as egg yolk. but if it’s too damp, am not sure what to say. you might want to try another brand of flour. hands on her, encouraging her. the photo itself i like, just try not to study it too much!
whatever, they are all great photos. the combination of a great photographer and three photogenic stars just can't be beaten. all that talent in one room. how nifty. 