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I swore by cold butter for pie crust until my kitchen flooded
I always used cold butter straight from the fridge, thinking it was the only way to get flaky layers. Last week, I tried grating frozen butter into the flour like a recipe from a blog in Seattle suggested. The dough came together so fast it was almost soupy, and my apple pie leaked filling everywhere in the oven. I learned that frozen butter melts too quickly if you handle it too much. Has anyone else had a pie disaster from changing one small step?
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val_chen167mo ago
Was your kitchen hot when you were working? That's something I learned the hard way too. Even cold butter can turn soft if you're handling it in a warm room. I started putting my flour and bowl in the freezer for a bit before I start. It sounds like a lot, but it keeps everything cold long enough to get those flakes right. The temperature of your hands and the room can ruin a crust just as fast as using the wrong butter.
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thomas_black817mo ago
Ruin a crust" feels a bit dramatic, doesn't it?
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