This will only happen if you have REALLY big pieces of butter in your dough. Otherwise, you should not get puddles spots of butter in your dough. Also, keeping your dough very cold and filling your parchment lined crust with beans before baking will greatly help when pre-baking. Jon@KAF The action of folding the dough over on itself surrounds even the biggest chunks with a thin layer of dough. I've never once in all the hundreds of crusts I've made this way had a piece of butter make a puddle or hole in the dough. Susan

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