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Cold butter in pies: What's the real story?
I keep seeing recipes insist on ICE-COLD butter for pie crusts now. It makes the dough easier to handle, but I'm lost on why it's such a BIG deal. Can someone share if this is a must-do trick or just a passing trend?
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kelly3211mo ago
Tbh my buddy learned this the hard way last Thanksgiving. He used room temp butter thinking it would mix easier, and the crust came out kinda tough, almost like a cookie. The cold butter thing is about keeping little solid bits in the dough that melt in the oven to make steam pockets, which gives you that flaky texture. It's not really a trend, it's just basic pastry science for a better result.
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