I finally tried the 'freeze your butter and grate it' trick for pie crust

My sister, who runs a small bakery in Spokane, told me to do this for flakier crusts. I was skeptical, but my last batch of apple pies turned out way better. Anyone have other simple tweaks that actually work?

3 comments

3 Comments

piper_wells6519d ago

Freeze and grate" sounds like a lot of work for butter.

faith_thomas19d ago

Grating frozen butter is a thirty second job. It's not like we're churning it from scratch. The payoff of perfect, even pieces in your dough is huge. Seems like a tiny bit of effort for a much better result.

umab3515d ago

It's actually less work than cutting it into small cubes. You just run it over the grater for a few seconds. The clean-up is the only real extra step.