Hot take: I think the 'cold butter' rule for pie crust is overhyped

I read this piece in Cook's Illustrated from January 2023 that said using frozen butter cut into flour with a food processor gave the flakiest results. But in my experience, letting the butter soften just a bit (like 5 minutes on the counter) actually blends easier and still comes out fine. I've made about 40 pies for my church bake sales in Eugene, and nobody can tell the difference. Has anyone else tested this side by side and found similar results?

3 comments

3 Comments

anderson.piper1mo ago

Gosh, you freeze your butter? That seems like a lot of extra work for pie crust.

lindag331mo ago

Stopped me cold when you said 5 minutes on the counter. I keep my butter in the freezer and grate it straight into the flour.

patricia_gonzalez1mo ago

Huh? People really get this worked up about butter temperature? I mean I get wanting a good crust but it’s pie not brain surgery. I’ve done it both ways and honestly the biggest difference is if you overwork the dough, not if the butter is rock hard or slightly soft.