Forgot to chill my butter before making pie crust and the difference is HUGE

I used to think people were being dramatic about COLD butter for pie dough. Like how much could it really matter, right? So last weekend I made two batches of crust for a peach pie. First batch I used butter straight from the fridge, second batch I let it sit out for maybe 20 minutes and got lazy. The cold butter batch came out flaky and perfect with those little pockets you want. The room temp batch turned into a greasy, tough mess that shrank in the pan. I spent 3 hours total between both attempts and now I get why my grandma always yelled at me. Do you guys keep your butter in the freezer for 15 minutes like I've heard some people do?

2 comments

2 Comments

hannaho5228d ago

Grating frozen butter makes it melt slower in the oven for even better flakes.

henrygrant28d ago

Wait have you tried freezing your butter and then grating it into the flour? That changed my whole pie game honestly. I used to be super lazy and just chop it up cold but grating it cold makes those flaky layers way easier to get. Now I just keep a stick in the freezer specifically for pie dough days because my lazy self cant be trusted with room temp butter.