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DAE think the cold butter trick for pie crust is overhyped till it worked in my 90 degree kitchen?
I always thought freezing butter and grating it was just a blogger thing, but last Saturday in Phoenix my kitchen hit 88 degrees and my usual crust turned to soup. The frozen grated butter held up long enough to get the dough together and the crust actually came out flaky instead of tough. Anyone got a better trick for hot kitchen days?
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blake82913h ago
Ha, I gotta push back here! In my experience the frozen butter thing is mostly a fix for a problem people make worse by overworking the dough in the first place, so the butter trick gets the credit when really it's just slowing you down enough to stop mushing everything together. Grated frozen butter is also a pain to work with and you end up with uneven spots if you're not careful, which is way worse than a slightly warm crust. A simpler fix for a hot kitchen is just chilling your flour and bowl in the fridge before you start and keeping your hands wet, or honestly just making the dough the night before when it's cooler out. Like, the real trick is working fast and touching it less, not freezing your butter into little rocks.
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