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Reply to "Why did butter melt out of my pie crust?"
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[quote=Anonymous]European butter does have a higher fat content and lower water content. It can make dough rise slightly lower, give a more cakey, instead of bready, texture to your baked goods, or leave a greasy mark. Some of these things are eminently desirable in certain recipes, not so much in others. However, it should NOT leak out. I think you might have used too much butter, or perhaps not had it cold enough when you were working it in. Usually the process requires butter to be mixed to a "sandy" texture, so pea-size lumps are slightly too large to leave in.[/quote]
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