Was team 'cold butter for pie crust' until last Saturday

I always chilled everything like crazy because my grandma swore by it, but three crusts in a row came out shaggy and tough. Then I watched a video where the baker grated frozen butter into warm flour and handled it fast, so I copied that with my 9-inch pan and got flakes I never had before. Anyone else flip on a technique after years of doing it one way?

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1 Comment

sandraf8414d ago

Cold butter is the whole point though. I get the flakes are nice but a pie crust that falls apart the second you cut it is just as bad, if not worse. It sounds like your dough was overworked, not that the butter was the problem.