We're so sorry to hear that this method didn't work well for you, Ingrid! The European butter could have contributed to your results, as we tend to recommend baking with Grade AA Unsalted Butter rather than higher-fat European varieties. It sounds like the butter and flour needed to be blended together a little more effectively before the water was added, and perhaps the very cold butter was a bit more difficult to incorporate. I was taught to use my hands and rub about half the butter into the flour, until it coats the flour with fat and the mixture begins to look like cornmeal. After that, the remaining butter is cut into the flour, leaving some larger pea-sized pieces of butter. I'm also a big fan of the fraisage method, which is highlighted in this blog post. For more help with your pie crusts, our Pie Baking Guide is a great resource, and if all this seems too labor intensive, PJ is a big fan of using a stand mixer for making pie dough. 

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