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My mom's pie crust recipe calls for melted butter, but my bakery boss swears by cold butter. Which side are you on?
Last month I made two apple pies side by side, same filling, same oven temp. One crust used my mom's melted butter method and the other used cold cubed butter like my boss at the bakery in Portland taught me. The melted butter crust came out flaky in a different way, kind of like a soft shortbread, and it was way easier to roll out. The cold butter one had those big shards and tasted more like a classic diner pie, but it was a pain to work with in my warm kitchen. I brought both to a family dinner and it split right down the middle, half the table liked the soft one and half liked the flaky one. So I'm asking you all, is there a right answer here or does it just depend on what you grew up eating?
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