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Hot take: picking the cold butter over room temp butter for my pie crust last Thanksgiving almost ruined dinner
I went with cold butter because my sister swore it makes flakier crust and it shredded into the flour so uneven I had to add 3 extra tablespoons of ice water just to hold it together, so what do you all do when a crust fights back like that?
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wade76714d ago
My grandma taught me to freeze the butter and grate it on a box grater, and that trick has never failed me. The shreds stay cold enough that they don't melt into the flour, so you get those little pockets that turn into flakes in the oven. Three extra tablespoons of ice water sounds like the butter got too soft while you were cutting it in, which happens fast if your kitchen is warm. Next time try putting your flour bowl in the fridge for 15 minutes first, and only add water a tablespoon at a time until the dough just barely holds when you squeeze it. Cold butter is right for pie crust, but the real trick is keeping everything cold the whole time, not just the butter.
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