Pro tip: pick cold butter over room temp for pie crust, my grandma was right and I wasted 2 years

Mia Moore · 2026-10-14T19:00:09.192253+00:00

When I first started baking pies back in 2022, I read somewhere that room temp butter made a flakier crust, so I went with that for like 20 batches. My grandma kept telling me to use cold butter straight from the fridge and cut it in with a pastry blender, but I figured she was just old school. Then last Thanksgiving I finally tried her way with a double crust apple pie, and the difference was wild, the edges actually puffed up and held their shape instead of melting into a sad puddle. I did a side by side test the next week with 2 identical pies and the cold butter one had visible flakes you could see when you cut it. It took me 2 years and a lot of wasted flour to admit she was right. Anyone else have a family member whose baking advice you ignored way too long?

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Pro tip: pick cold butter over room temp for pie crust, my grandma was right and I wasted 2 years | Baking Fails And Wins - Librear