That cold butter trick for pie crust actually saved my bake last night

I always struggled with tough crust until I grated frozen butter straight into the flour mix. Has anyone else tried this shortcut or do you stick with the old school pastry cutter method?

2 comments

2 Comments

cora_jenkins29d ago

Grated frozen butter is genius for flaky crust. I do it every time now.

alicem2929d ago

Keep a bowl of flour on the counter and toss the grated butter in it before mixing into the dough. It coats the butter shreds and keeps them from clumping together. Your crust stays way more flaky that way, in my experience.