*A Note On Pie Dishes and Pastry Quantity
At Sister Pie, Lisa makes all her pies in shallow aluminum pie tins. If your pie dish is more than 1 3/4 inches deep, we recommend multiplying this recipe by 1.5 so that you have plenty of pastry to work with, especially for the bottom crust.
We were a little skeptical of using expensive European-style butter in this recipe, but Lisa is right -- it makes a world of difference in both the flavor and texture. This is definitely the most buttery tasting, flakiest all-butter crust we've tried. If you can afford the splurge, go for it.