Hit 500 pie crusts this year and I still don't get the cold butter hype

Everyone keeps saying ice cold butter makes the flakiest crust, but my last 50 pies with room temp butter came out just as good. Has anyone else tried skipping the fridge step and still gotten solid results?

2 comments

2 Comments

james_butler6d ago

lane.angela nailed it. A lot of that old school advice is just stuff that stuck around because it worked for someone's grandma, not because it's the only real way to do it.

lane.angela6d ago

See, this is like half the advice people give out these days. Everyone swears by some specific rule they read online or heard from their grandma, and they assume it's the only way. Good for you for actually testing it out yourself. My wife does the same thing with her sourdough starter, everyone says to keep it in the fridge but hers gets more active at room temp. Sometimes the old advice works because conditions were different back then, not because the butter itself made the difference.