Old method vs new: my pie crusts used to be hockey pucks

I used to cut my butter into pea sized pieces for pie crust and my crust always came out tough... Then I tried grating frozen butter on a box grater last month and it changed everything. The dough comes together in half the time and the layers are actually flaky now. Has anyone else switched to grating frozen butter or do you stick with the old way?

2 comments

2 Comments

fiona_johnson823d ago

Oh man, I feel your pain! I started freezing my butter and using a grater after a similar string of tough crusts and it honestly saved my baking confidence. The flakiness is night and day, plus I don't have to worry about overworking the dough as much.

lane.joel3d ago

Freezing butter? I'd probably just freeze my hands instead.