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My aunt in Boise said folding butter into pie dough is cheating, now I'm not so sure
She's been baking for 30 odd years and swears by cold cubed butter worked in with your fingertips, while my bakery friends all say folded laminated dough gives you flakier layers every time. I made two crusts side by side on Sunday and honestly the folded one won on texture but the cubed one tasted more like hers, which messed with my head. So which side are you on, old school cut in butter or the fold and roll method?
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finley9391d ago
Oh man, I went through this exact thing with my grandma's recipe! Here's what finally clicked for me: the fold and roll gives you those shattery layers because you're building actual sheets of butter, but the cubed method smears butter pockets all through the flour, which is why it tastes richer and more homemade. So it's not really about which is better, it's about what you want. Try a hybrid next time, do your fold and roll but use a little more butter than the recipe says, and brush the crust with cream before baking. My grandma's version won on taste for years until I figured out her "secret" was just extra butter and a hotter oven.
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