Honestly, I always used cold butter for my pie crusts until last week.

Tbh, I saw a video from a baker in Seattle who swore by frozen, grated butter. I tried it side by side with my usual cold cubes for a double batch of apple pie. The frozen butter crust was way flakier and held its shape better in the oven. Ngl, the difference was huge. Has anyone else tried this method with other pastries?

3 comments

3 Comments

beth2766d ago

Oh wow, I tried that with scones and it was a total game-changer!

ivanbell6d ago

You used that trick on scones?

reesej276d ago

Game changer? My scones are still hockey pucks. What's the secret?