I made this dough with extra care to keep the butter cool, even putting the bowl of flour in the freezer. I also checked carefully that I had broken the butter down into small enough pieces. I was using the Williams Sonoma "Gold Touch" pie pan. When I put the dough into my oven to prebake, however, the butter melted instantly, dripping down onto the bottom of my oven and leaving the bottom of the pie crust a greasy mess.

I have great faith in both King Arthur and Claire Saffitz, so I know this is something I did wrong. I wish I knew what it was! I used European butter -- could that be a problem? Could my butter have been too cold -- I put the 1/2 pieces in the freezer while I weighed out the flour and added sugar/salt? I have a thermometer in my oven, so I was pretty sure the temperature was just right, but it's an old, gas-powered oven, so I know the temperature can fluctuate more than it would in an electric oven.

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