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Warning: my grandma said to skip the cold butter in pie crust, and 3 soggy pies later I finally listened
My grandma Betty has been baking pies in Springfield for over 40 years, and she always told me cold butter was the only way to get a flaky crust. I blew her off for months because every YouTube video I watched said frozen grated butter was the secret. Last weekend I made 3 apple pies for a church bake sale, and the two with grated butter came out dense and greasy while the one with her old cold-cubed-butter method was perfect. She just laughed and said "I told you, honey" when I called her. Now I'm wondering if any of you have tested grated butter vs cubed and gotten different results?
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charles_kelly431mo ago
Your grandma knows what she is talking about and you should never doubt her again. In my experience the grated butter thing sounds great in theory but you end up working it into the flour too much and that is what makes it tough and greasy. Cold cubed butter gives you those little flat pockets that steam up and make the flakes, and you can actually see them in the dough instead of it turning into a paste. I made the same mistake two Thanksgivings ago and my crust came out like a cracker that had been sitting in oil. Took me a while to admit my mom was right about the cubes, but here we are. Keep that Betty method and don't let the internet talk you out of it again.
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