People keep using cold butter for pie crust and it drives me nuts

I watched a video yesterday where someone said to use butter straight from the fridge. That's a sure way to get a tough crust. The fat needs to be pliable, like at 60 degrees, to make those perfect flaky layers. I learned this the hard way after my first five pies came out like cardboard. Does anyone else warm their butter just a bit before cutting it in?

3 comments

3 Comments

marywilson8d ago

I mean, I always use cold butter straight from the fridge. Idk, maybe it's just me but I get way better flakes that way. Warm butter just makes my dough greasy.

holly_reed558d ago

Seriously? It's just butter.

miles_burns8d ago

Totally get where you're coming from, I used to think the same thing! Then I tried the cold butter trick and it was a total game changer for my pie crust. The difference in the texture is honestly wild, it's so much flakier now. I can't go back to using room temp butter anymore.