Tried two different butter brands for my pie crust and the result was night and day

I made the same all-butter pie dough recipe twice this week, once with a generic store brand and once with Plugra European-style butter. The crust with Plugra was way more flaky and tender, and it didn't shrink back in the pan like the first one did. I think the higher fat content made the real difference. Has anyone else found a specific brand that really steps up their baking?

2 comments

2 Comments

anderson.gavin14d ago

Is it really that big a deal, @jones.angela?

jones.angela14d ago

oh totally, that higher fat butter is a game changer. I switched to Kerrygold for everything a while back and my biscuits went from good to insane. The generic stuff just has more water so it steams up and makes things tough. Worth the extra couple bucks for sure.