Switched to cold butter for pie crust and my flakiness game went up 10x

I used to always soften my butter before mixing it in, but last weekend I tried grating frozen butter straight into the flour and the layers came out SO much better. Has anyone else had luck with the cold butter method or do you still prefer shortening?

2 comments

2 Comments

beth_hart6811d ago

Grating frozen butter" is the way to go, the cold bits keep the layers separate.

umabailey11d ago

Grating it frozen is a game changer for sure! I did that last Thanksgiving and my crust came out flakier than ever, way better than when I used to soften it.