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Why does everyone cut their butter into cold flour with warm hands
I have been making pie crust for about 15 years now, and there is one mistake I see over and over when friends ask me to watch them bake. They cube the butter, chill it, then handle it with bare hands that are basically 90 degrees, and all that cold butter turns soft before it ever hits the flour. The whole point of cold butter is those little flat flakes that steam and make layers, and warm hands turn them into a paste. Last weekend my neighbor Brenda asked why her crust was tough, and I watched her knead the dough with her palms for a full 2 minutes. I use a cheap pastry cutter and a fork, and I only touch the dough with my fingertips, never my palms. Has anyone else watched someone do this and had to bite their tongue, or am I the only one who notices?
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scott.jana19d ago
My butter laughs at me sweating over it with these hot mitts.
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