My aunt swore by using cold butter straight from the fridge for pie crust, and after 3 failed soggy attempts I finally tried it and got the flakiest crust ever.

She said never let the butter get room temp and I thought she was wrong, but it made such a difference that I'm wondering if anyone else has a weird baking rule they ignored for too long?

2 comments

2 Comments

ellis.faith1mo ago

Wait, really? I always thought room temp butter was the way to go. My grandma taught me to let it sit out for an hour before baking. So I stuck with that for years. Then my friend laughed at me and showed me her crust with fridge-cold butter. Completely changed my mind after one try. Now I'm a cold butter convert too.

grantp141mo ago

Ha, my wife tried the same thing with pie crust and I nearly fell out of my chair.