TIL that mixing butter into flour with my hands makes flakier pastry

I always used a pastry cutter, but hands work better to feel the texture. The pastry comes out with more layers and a tender crunch. It takes a bit longer, but the result is worth it.

2 comments

2 Comments

baker.riley7d ago

Squeezing cold butter with your hands is legit shocking.

patricia427d ago

You are so right about needing to feel the texture. I switched to using my hands years ago. I start with really cold butter and just squeeze the flour and butter between my fingers until it looks like rough crumbs with some bigger butter flakes. That unevenness is what gives you those layers. The pastry cutter just made it too even, like sand. My pie crust totally changed for the better.