Question about the science behind cold butter in pie dough

Tbh I read somewhere that the ideal temp for butter in pie dough is around 55 degrees F, not just 'cold from the fridge'. It said if it's too hard it won't create those flaky layers properly. I tried it this weekend with my morning recipe and the crust actually looked way better, but I'm wondering if I was just lucky. Does anyone actually check the butter temp with a thermometer or is that overkill? Has anyone else seen this tip and had mixed results?

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patricia_schmidt1423d ago

That tip totally changed my baking too, I never used to bother with the thermometer. But once I let the butter sit out for like 15 minutes and checked it, the layers were so much flakier, it wasn't just luck on your end.