It’s all about the steam.
You should always start with cold butter.
Caitlin Bensel; Food Stylist: Torie Cox
Why Start With Cold Butter?
Credit: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Ana Kelly
The colder the butter is before the pie crust goes in the oven, the higher the success rate.
There are a few practical steps you’re free to take to help keep that butter cold.
Does Melted Butter Crust Work?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Melted butter in pie crust is not unheard of.
Many pastry pros actually prefer melted butter piecrust for savory pies or oozy liquid berry pies.
Our pie crust recipes are predominantly cold butter-crust recipes for that traditional flavor and flaky feel.
Credit: Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly
