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Serious question, did anyone else learn the hard way that cold butter ruins pie crust?
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danielk8412d ago
Grated frozen butter works fine but you still have to keep everything cold, that is the real trick nobody talks about. The problem with cold butter is when people cube it straight from the fridge and toss it in, the chunks are too big and the crust ends up spotty with dry spots and butter pockets. What actually messes up pie crust is warm hands and a warm kitchen, not the butter temp by itself. So yeah I get why your grandma's method worked but I'd say the grating is doing less than she thought, it's the cold everything that saves you.
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