Butter temperature debate: fridge cold vs room temp for pie crust?

I was at my buddy's place in Austin last weekend helping him bake an apple pie. He insisted on using butter straight from the fridge, cubed and tossed in the flour. I always let mine sit out for 15 minutes so it's slightly softened but still cold. His crust came out flaky on the edges but tough in the middle. Mine was tender all the way through but didn't puff up as much. Which way do you lean and why?

2 comments

2 Comments

oscarm2411d ago

Ah man, I feel you on that pie crust struggle. It's such a finicky thing. I've had the exact same issue - butter too cold and you get that tough middle section, too warm and it doesn't puff right. I usually go for the fridge cold cubed butter but I'll pop the whole mixing bowl in the freezer for like 5 minutes before I add the water, seems to help keep everything even.

elliot_harris2510d ago

My neighbor swears by grating frozen butter on a box grater, claims it changes everything.