My pie crust was always tough until I started grating frozen butter.

I saw a baker in Portland do it on a video and my last crust was perfectly flaky. Anyone have a different trick for keeping butter cold?

3 comments

3 Comments

sagecooper16d ago

Try freezing your flour too. It buys you more time before the butter starts to melt.

roberts.leo15d ago

Freezing the flour is a solid move, logan_wells. I read an article once that said the real goal is to stop the butter from softening at all. They said to treat everything like it's a surgical tool, keep it all ice cold. That's why grating frozen butter works so well, it gets mixed in before it has a chance to warm up. Chilling your tools just builds on that same idea. It's all about buying yourself time to work the dough without the fat melting.

logan_wells15d ago

Freezing the flour like sagecooper said is key, I even chill my bowl and rolling pin.