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My aunt told me to use cold butter for pie crust and I'm glad I listened
She said it was the only way to get those flaky layers. I tried it last month with my apple pie. I cut the butter straight from the fridge into the flour. The dough came together so much better. My crust baked up light and crisp, not greasy at all. Has anyone else found a big difference with butter temperature?
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keith_henderson5d ago
Wait you used to use warm butter? That’s wild.
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schmidt.blake5d ago
Cold butter is the only way to get proper flaky layers in pastry. Warm butter just melts into the dough and makes it greasy. Keep everything chilled and you'll see a huge difference.
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