I know that French pastry chefs always use butter but their butter has a higher fat content with less water than ours, that we use in the states. I would think that if you wanted to make a nice flakey pie crust or have some pastry dough on hand to make croissants or butter horn rolls it would be better to look for European style butter instead of the regular grade butter that you can buy. Also the secret is layering and cooling the dough to achieve flakey layers.

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