I finally tested cold butter vs room temp butter for pie crust

Last week I made two apple pies, one with butter straight from the fridge and one with butter left out for an hour. The cold butter crust was flaky and held its shape, while the room temp one was greasy and slumped in the pan. The difference was huge, just from that one step. Do you think chilling all your fats is a must, or is there a good workaround for warmer kitchens?

2 comments

2 Comments

jessicad983d ago

That "difference was huge" thing is a solid rule for more than just baking. I see it with people rushing to open a beer bottle versus taking a second to find the actual opener, you just get a worse result. Chilling your fats seems like the kitchen version of that, no real workaround for the right way.

thomas.piper2d ago

Can confirm, @jessicad98. I've definitely used a lighter as a bottle opener before and just accepted the spray of shame.