My mother-in-law insisted I use cold butter for pie crust - I thought she was wrong for 10 years

She always told me to grate frozen butter into my flour, but I kept using room temp butter like I learned in home ec class back in 1988. Last Thanksgiving I finally tried her method on a peach pie, and the crust came out flaky and tender for the first time ever. My husband even noticed the difference and asked what I changed. Has anyone else had a family member give them baking advice that they ignored for years before realizing it actually worked?

2 comments

2 Comments

brookep272h ago

Room temp butter is actually better if you're doing a pate brisee style crust where you want it to hold together more and be almost cookie like. Frozen grated butter creates those distinct layers from the steam pockets but that flaky texture doesn't work for every pie. Cherry pie with a lattice top needs a sturdier crust that won't crumble apart when you lift it, frozen butter makes that too fragile. Depends on what you're going for, cold method isn't the universal fix everyone acts like it is.

gonzalez.wesley58m ago

Gotta admit I used to be ALL about frozen butter for everything, thought that was the only way to get a decent crust. But you make a really good point about the lattice top, I had a cherry pie collapse on me last summer and now I'm thinking that's exactly why. Definitely gonna try the room temp approach next time I need something sturdy enough to hold up to a heavy filling.