Butter temperature debate: cold vs room temp for pie crust

I used to always use cold butter straight from the fridge for my pie crusts, like the old Betty Crocker recipe from my mom. But last month I tried room temp butter on a whim at 2am and the crust came out way flakier. Is this a fluke or do other people have better luck with softened butter for pies? Let me know your experience.

2 comments

2 Comments

gavin_kelly9111d ago

Didn't I just see a Bake Off contestant swear by room temp for flakiness though?

briancarter11d ago

lol I mean gavin if the Bake Off guy did it then it must be gospel truth right? honestly though I think you just got lucky with a fluke because butter straight from the fridge is the only way to guarantee those little steam pockets in the dough. room temp butter just melts into the flour and makes it more like a shortbread texture than a flaky crust. but hey if it worked for you at 2am maybe the secret is just being too tired to overwork the dough. I'd try it again with cold butter and see if the flakiness holds up or if you just had a good night.