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. Cover with plastic wrap and 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.
Begin with cold, firm Challenge European Style Butter.
Cut butter into half inch cubes.
Cut butter into flour and salt, being careful not to over-blend.
Gradually sprinkle in water, stirring gently with a fork or your fingertips. Only add enough water to moisten and bind the dough.
Shape the dough into a 4 to 5 inch disc; wrap and refrigerate for 30 minutes before rolling.
Remove the dough from the refrigerator and roll it out.
Butter the bottom, sides, and rim of the pie plate before positioning the pastry in it.
Cover with plastic wrap and chill shaped pie pastry in the freezer for about 10 minutes or for 30 minutes in the refrigerator.