5
My grandma's tip about adding cold butter to pie dough finally clicked
She always swore you needed to grate frozen butter straight from the freezer, but I kept getting crumbly messes. Last week I tried her exact method with a half stick of Kerrygold straight out of the fridge and my crust came out flaky for the first time. Has anyone else found that the butter temperature advice varies way more than recipes admit?
2 comments
Log in to join the discussion
Log In2 Comments
umaprice1mo ago
The whole grated frozen butter thing is overrated and actually makes it harder to get the fat evenly distributed. Room temperature butter mixed in properly gives you a more consistent texture without those random dry patches. Maybe your grandma's method works for her but that doesn't make it the universal truth for everyone else's dough.
8
claire_fisher411mo ago
Wow, it's just butter, do we really need to have a whole war over how to grate it?
0