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.

2 comments

2 Comments

seth68311h 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.

the_skyler10h ago

My warm hands are why my pie crusts never flake.