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Pro tip: a bakery owner in Columbus told me her pie crust recipe uses exactly 1.5 times the butter I always used
I was chatting with the owner of a little pie shop in Columbus last Saturday while waiting on a slice of chess pie, and she mentioned her crust formula is 12 ounces of butter to 8 ounces of flour, which is way more fat than the 1:2 ratio I had been using. I tried it Sunday on an apple pie and the crust came out flaky instead of crumbly for the first time in months, even though I was sure it would turn into a greasy mess. Does a higher butter ratio actually work for you, or did I just get lucky with a cold kitchen that day?
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