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Cold butter turned my pie crusts from sad to stellar, no arguments.
I stubbornly used soft butter for years and wondered why my crusts were tough. Keeping everything ice cold made all the difference, and now I get perfect flakes every single time.
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oscar_wood7mo ago
You mention cold butter made your crusts stellar, but I've had the opposite result. Soft butter gives me a more tender crust every time. I just make sure to keep the other ingredients chilled and work fast. Overmixing is what makes crusts tough, not butter temperature. My grandma taught me this way and her pies were always perfect. Maybe it's more about method than the butter itself.
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the_holly7mo ago
@nathan226 is onto something with the flour type. I use cold butter AND pastry flour now, it's a total game changer. The gluten just doesn't get tough that way.
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nathan2267mo ago
Honestly the real variable nobody talks about is your flour. Low protein pastry flour with cold butter is a dream, but if you're using all purpose or bread flour, the soft butter method might be saving you. It's all about how much gluten forms, and the flour type changes that whole game.
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