I think cold butter pie crust is overrated now after 12 years of making them

I used to freeze my butter and grate it into the flour for pies, but last Thanksgiving I tried room temp butter cut into chunks and the crust came out flakier than ever before. My grandma actually said 'this is better than mine' and she's been baking since the 60s. Has anyone else switched from the cold butter method and gotten better results?

2 comments

2 Comments

briancampbell12d ago

Ditch the grating and try resting your dough in the fridge for an hour after mixing with room temp butter. The gluten relaxes and the butter stays in manageable sheets instead of melting into the flour. Have you messed around with chilling times at all?

sage_morgan7512d ago

Used to be a hardcore grater myself so this is a real shift for me lol. The fridge rest method @briancampbell described actually makes total sense when you think about how gluten and butter act at different temps. Gonna try this on my next batch and see how it compares.