Stop using cold butter for pie crust, it's making your dough tough

I see this all the time in recipes and from new bakers at the market. They say 'use cold butter' and people take it to mean straight from the fridge. That's wrong. If your butter is rock hard, you overwork the dough trying to cut it in, and you get a tough crust. The sweet spot is butter that's been out for about 15 minutes. You should be able to press your thumb into it and leave a clear dent, but it shouldn't feel greasy or soft. I learned this after three failed peach pies last summer where the crust was like cardboard. Now I set my butter on the counter when I preheat the oven and measure my flour. What's your method for getting the right texture?

3 comments

3 Comments

david_jones3821d ago

Oh man, you're totally right about that sweet spot. I even started grating my fridge-cold butter into the flour when I'm in a hurry, which gives you those perfect little flakes without over-mixing. It's a game changer for getting that flaky texture without the tough crust. What do you do if your kitchen is just really warm and the butter softens too fast?

paige33121d ago

Grate the butter right onto a frozen baking sheet, it buys you a few extra minutes. I also keep a bowl of ice water nearby to dip my hands in before handling the dough. Some people swear by using a marble pastry board because it stays cooler, but honestly I just work in short bursts and pop everything back in the fridge for five minutes if it gets shiny. Have you tried using a cheese grater for the butter on really hot days?

ellioth3721d ago

Freeze the flour too, keeps everything chill.