Pastry chefs know that using European Style Butter adds an extra richness and a flakier texture to pastry. You won’t need to alter your recipe to accommodate European Style Butter, but here are a few helpful guidelines. Use cold firm butter cut into 1/2 inch cubes. "Cut" butter into flour being careful not to over-blend. Cover the pie dough with plastic wrap and chill at least 30 minutes before rolling it out. This lets the liquid absorb into the dough, firms the fat and allows the gluten to relax. Butter the bottom, sides and rim of the pie plate before positioning the pastry in it. Chill shaped pie pastry in the freezer for about 10 minutes or for 30 minutes in the refrigerator. This firms the pastry and helps keep its shape.
For for a double crust 9-inch pie, try our Butter Pastry recipe.