While I am not entirely certain that it will work, there is a good chance that it will be OK if you do it that way. Pie crusts are relatively unchanged after a refrigeration period. Considering the relative prices of flour and butter, and the effort you already put in, I would be more inclined towards continuing tomorrow rather than throwing it right away.
By the way, the recipe you are using is quite unusual. European 1-2-3 shortbread cookie recipes (not to be confused with 1-2-3 flaky pie dough, or with the less buttery 1-2 cookie recipes) have a 1-2-3 ratio by weight, and are not creamed. The recipe you are using is trying to be 1-4-5 if you look at their conversion, but the conversion factor is also rather unusual, with two cups of flour more likely to be around 250 g than 300 g. Since you are measuring your flour by cups and your butter by ounces, you would most likely end up with a 1:1 ratio of butter to flour instead the classic 2:3. So add your flour, but pay attention to the dough and, if the first batch of cookies ends up with a weird consistency after baking, or melts outright in the oven, consider adding more flour, possibly a whole cup to your double batch.