Am I the only one who thinks a cold butter block ruins pie crust, not the flour

Made 4 crusts last Saturday for a church bake sale in Dayton and the two where I cubed the butter straight from the fridge came out tough, the two with butter I froze then grated came out flaky. It matters because everyone blames their flour or their water when it's really the butter temp. Anyone else test this side by side, or am I just wasteful for doing 4 crusts?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.