Store brand butter vs the fancy European stuff in my pie crust, and I almost threw out the wrong one

Dylan Rodriguez · 2026-10-03T00:15:04.820802+00:00

I made two apple pies for Thanksgiving at my sister's place in Sacramento, one with the $2 store brand butter and one with a $9 block of Irish butter I grabbed on a whim. The store brand crust came out flat and greasy while the fancy one was flaky enough that my brother in law actually asked what I did different. Same recipe, same 400 degree oven, same 45 minutes, the only change was the butter and it made a huge difference. I was so sure the expensive stuff was a waste of money and I was wrong. Now I'm wondering if anyone else has tested this or if I just got lucky with one batch?

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Store brand butter vs the fancy European stuff in my pie crust, and I almost threw out the wrong one | Baking Fails And Wins - Rigidtalk