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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_henderson2mo ago
Wait you used to use warm butter? That’s wild.
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schmidt.blake2mo 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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milam421d ago
Has anyone else tried freezing the butter and then grating it into the flour? That was a total game changer for me. I used to always get greasy dough no matter how careful I was with cold butter. Once I started grating frozen butter and then tossing it with the flour before adding ice water, my pastry came out so flaky and perfect every time. It distributes the butter better without warming it up in your hands or having to cut it too much.
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