Do not overmix the dough in the food processor: this releases gluten in the flour and makes a tougher crust. Blind baking helps prevent the dough from becoming soggy; blind baking at high temperatures causes the water in the butter to evaporate, creating steam, which results in a light, flaky crust. It also helps prevent shrinkage (when the crust droops down off of the lip of the pie plate). Cultured or European-style butter is made more slowly, so the cream has time to develop flavor. These butters have an 83- to 86-percent fat content, while non-cultured butters have around 81 percent.
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