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My butter was too soft at the wrong time and my pie crust turned into a puddle in Dallas
I was making a pecan pie for my sister's birthday last month and the butter got way too warm sitting on the counter, so the crust basically melted when I tried to roll it out. I stuck the whole bowl in the fridge for 20 minutes and it came together fine, but now I'm wondering if anyone else has a rule for how cold their butter actually needs to be.
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