Rant: Why I think cold butter pie crust is overrated

I made two pies last weekend for a family dinner in Portland. One with the standard ice cold butter method everyone swears by, one with melted butter mixed into the flour. The cold butter crust was a nightmare to roll out and still came out tough in spots. The melted butter crust came together in 5 minutes and was flaky and tender. Has anyone else had better luck breaking the cold butter rule?

2 comments

2 Comments

reese55027d ago

Interesting, and @wyattbennett is spot on about the gluten thing. I switched to melted butter last year and never looked back. Way less fuss, and the crust actually tastes better honestly.

wyattbennett27d ago

Portland. That explains it. I spent twenty years in the food industry out there and I heard every butter trick in the book. Your melted butter method actually makes sense though, less working the dough means less gluten development.