Always doubted the "cold butter" rule for pie crusts

I used to just use room temp butter because I was impatient. Last weekend I finally tried freezing my butter and grating it into the flour, and my crust came out flaky for the first time ever. Has anyone else had a baking rule they skipped for years that turned out to be a game changer?

2 comments

2 Comments

kim_hart727d ago

Freezing and grating the butter is a total cheat code, but you gotta keep everything cold after that too. Stick the flour bowl and even your hands in the freezer for a few minutes before you mix it together.

the_betty26d ago

Ask @kim_hart7 - does that freezer trick actually help enough difference for pie dough, or is it more for biscuits? Trying to figure out if I'm overthinking something or not.