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Hot take: cold butter wrecked my pie crust for 2 hours and I want to save you the trouble
I made two apple pies for my sister's shower in Fresno on Saturday and the first crust fell apart into crumbs because I cubed the butter straight from the fridge and it never blended into the flour. I keep reading that cold butter is the secret, but mine was so hard it just slid around the bowl, and I ended up scraping the whole mess into the trash around 9pm and starting over. The second batch sat on the counter for 15 minutes before I cut it in, and that crust rolled out clean on the first try. Has anyone else had this happen, and do you go by feel or by the clock when the butter comes out?
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