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?

4 comments

4 Comments

beth2763mo ago

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

ivanbell3mo ago

You used that trick on scones?

the_tessa1mo ago

Wait, am I missing something here? Butter you freeze and grate into cold dough, right? That's not a trick for scones, that's the standard method for getting flaky pastry. I mean, isn't that just how you're supposed to make them in the first place? People are calling it a game changer, but I feel like that's just basic baking 101, you know?

reesej273mo ago

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