val223•29d ago

Had a revelation about cold butter in pie dough

For years I was terrified of overworking my pie dough so I barely mixed it and ended up with floury pockets. Then last month a lady at the county fair in Eugene told me to grate frozen butter on a box grater and toss it with the flour before adding water. Tried it on a whim for Thanksgiving and my crust actually came out flaky and tender for the first time. Has anyone else switched to grating butter instead of cutting it in?

2 comments

2 Comments

wesley80129d ago

Grating butter sounds like extra work for something that's already fine with a pastry cutter.

jamiesingh29d ago

@wesley801 I used to think the same way until I tried grating frozen butter. It actually mixes into the flour way faster with less cleanup. Just keep the butter in the freezer for 10 minutes first and it shreds like cheese.