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My grandma told me to never use cold butter for pie crust, and I should have listened
She said it has to be frozen and grated into the flour, but I thought using butter straight from the fridge would be fine. I made a blueberry pie last night and the crust was tough and chewy, not flaky at all. It took me over an hour to get it rolled out because the butter chunks were too big. I ended up with a soggy bottom and a top crust that cracked. Has anyone else had a pie disaster from not getting the butter cold enough?
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wade_perez5mo ago
Yeah, the frozen grating trick is a game changer. I mean, did you try using a food processor at all, or was it all by hand? That can make the butter warm up fast too.
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juliahall5mo ago
Wait, so is the food processor blade friction the main thing that melts it? Or does the motor heat get in there too?
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