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?

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3 Comments

piper_wells655mo ago

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

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faith_thomas5mo 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.

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umab355mo 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.

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