I'll die on this hill: cold butter is fine for pie crust

Everyone says you have to keep butter ice cold or your crust will be tough. I used butter straight from the fridge for my last 3 pies and they came out flaky as hell. Has anyone else actually tested this or are we all just repeating what some YouTube baker said?

2 comments

2 Comments

wright.jesse1mo ago

Wait have you actually gotten flaky results with room temp butter? I used fridge butter for a decade before someone told me I was doing it wrong and honestly my crusts were fine. The real secret is you can't overwork the dough no matter what temp your butter is. Cold butter just buys you more time before it melts into the flour but if you work fast fridge butter works fine.

dakota_murphy901mo ago

Ngl cold butter works fine if you're not a slowpoke.