I used to think cold butter was fine for pie crust, but my friend's method with frozen butter changed everything.

3 comments

3 Comments

Honestly, frozen butter is the only way to go for pie crust. Cold butter just doesn't cut it anymore. The texture you get from grating frozen butter is a total game changer. Makes it so flaky without being tough.

baker.ben3mo ago

Oh man, that reminds me of the time I tried to make biscuits with frozen shortening... it was a total mess. I ended up with these weird, greasy lumps that wouldn't mix in at all. Had to toss the whole batch and just order pizza instead.

jenny5801mo ago

Oh man, @baker.ben, I’ve been there too with the shortening disaster. It’s the worst when you think you’re being clever and just ends up in greasy lumps that mock you from the bowl. I remember one time I tried using frozen butter in a food processor for scones and it somehow turned into this weird doughy paste instead of flaky bits. Had to scrape it all out and start over, ended up just buying a frozen pizza for dinner. But you know what, when it does work with the frozen butter grating, it’s like the pie crust gods are smiling down on you. So flaky and tender, no joke.