28
Debate: Cold butter vs room temp in pie crust - which is actually better?
I used to always chill my butter in the freezer before cutting it into flour for pie dough, thinking that made the flakiest crust. Then last Thanksgiving, my aunt swore by using room temp butter and her crust came out amazing. Which method do you swear by and why?
2 comments
Log in to join the discussion
Log In2 Comments
robinson.paul28d ago
...because my pie crusts usually end up looking like a crime scene anyway, so I just use whatever butter I have on hand. I tried the cold butter thing once and ended up with flour paste that somehow tasted like my regret. Honestly, if it ends up edible and not a hockey puck, I call it a win.
6
mason.mark26d ago
looks like a crime scene" haha I feel that. But I'm gonna go ahead and disagree with you here. Cold butter all the way, no question. Room temp butter just melts into the flour too fast and you end up with more of a shortbread texture than actual flaky layers. I mean yeah, your aunt's crust might've come out good but cold butter gives you those distinct pockets of fat that steam up in the oven and create real separation. Idk, maybe I'm just stubborn but I'll take the extra hassle of keeping everything frozen over a crust that feels dense.
2