Becky, here's the link to the all butter pie crust recipe we used. We hope you like it! As for your question about European-style butter, we recommend you check out our blog post called Butter for Baking to get a better idea of how it will behave in crust. It doesn't have quite as much moisture in it, so it will behave more like shortening than the all-butter crust pictured here. It might also have a slightly more greasy mouth-feel and lose its shape more readily. We recommend using Grade AA butter for best results. Happy baking! Kye@KAF

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