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Whoever told you to use cold butter for pie crust owes me 3 hours of my Saturday back
I keep seeing this advice passed around like gospel, but every time I follow it my dough just shatters into dry crumbs. Last weekend I ran a test side by side, one crust with cold cubed butter and one with butter I froze and grated, and the grated one came together in about 4 minutes while the cold cubed batch took me almost 20 minutes of fighting it. The real issue is people repeat the cold butter thing without mentioning that your butter still has to be worked into flat sheets, not left in hard chunks that never break down. A baker I used to help out in Salem showed me the grating trick and I've never had a crust leak or slump since. If cold cubed butter works for you, fine, but I want to know how you're getting it to blend before the flour turns to paste, because I clearly missed something.
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