There’s a lot that could have happened here for this and I’m sorry it happened to you. Firstly, the dough should be slightly wet and shaggy when in the bowl but should hold together when pressed. The temperature of the butter and the size of the egg will play a roll in how well this does or doesn’t work. Chilling the dough is what helps it to hold better together before rolling out. If you find that the dough is too dry to hold together, mix in one teaspoon of warm water at a time until the dough can come together into a ball when pressed. (It shouldn’t take too much and if you overdo it you can add in a little more flour).