I swore cold butter was better for pie crust until a pastry chef set me straight last Friday

2 comments

2 Comments

Idk I always thought cold butter was the way to go too, I mean that's what my grandma taught me and she made perfect pies. But then I watched a video from this pastry chef and she explained how cold butter doesn't mix evenly into the flour so you get these random chunks that melt weird in the oven. She said frozen grated butter works way better because it distributes more evenly and still gives you that flaky texture. I tried it for a Thanksgiving pie and honestly it came out way more consistent. So yeah you changed my mind too, cold butter just makes sense on the surface but there's definitely a better way to do it.

angelac631mo agoMost Upvoted

I’ve been saying the same thing since I tried frozen grated butter last year... my grandma would probably roll over in her grave though haha. It really does make a huge difference, especially with getting those layers even throughout the dough instead of just in random spots. The first time I did it I felt like such a dummy for not trying it sooner honestly. Now I freeze a stick and just grate it right into the flour, no fuss no mess. Seriously though it’s wild how much better the texture comes out, even my picky aunt noticed.