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Just realized my grandma's pie crust secret was all in the butter temperature.
I used to think cold butter didn't matter much. Now I see it always makes the crust flaky. Her old method beats my modern tries.
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seth6832mo ago
Cold butter is important, but don't forget the water and even your hands. If everything stays cold, the butter bits stay solid until baking, which makes steam and flaky layers. I grate frozen butter into the flour sometimes for even mixing. Overworking the dough with warm hands can melt the butter too soon.
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the_skyler2mo ago
My warm hands are why my pie crusts never flake.
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palmer.richard2mo ago
My apartment has no AC, so in July my hands are basically warm dough themselves. That heat makes pie crust tough because the butter blends too much with the flour. I read about using two knives to cut in the butter instead of your hands. It takes longer, but it keeps the butter pieces solid. Another trick is to freeze your butter and grate it right into the flour like Seth said. Honestly, once I started treating my kitchen like a walk-in fridge, my crusts got way better.
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