samw47•3d ago

Shoutout to the bakery in Portland that showed me my butter was too cold

I've been making pie crusts for years and they always came out tough. Spent a Saturday at Scratch Bakery in Portland watching them work, and the owner pointed out I was using fridge-cold butter straight from the stick. She said room temp butter (around 65 degrees) makes all the difference for flaky layers. Has anyone else found that warming your butter a bit changes their dough consistency that much?

2 comments

2 Comments

lucas_grant833d ago

That cold butter struggle is real lol, glad you got the inside scoop.

blake4323d ago

Cold butter struggle isn't real if you plan ahead, @lucas_grant83, just saying.