Butter temperature hack for pie crust that saved my Thanksgiving

I kept getting tough crusts even though I followed recipes exactly. Turns out my butter was too cold straight from the fridge so I started grating it frozen into the flour and it made the flakiest crust I've ever had. Anyone else try grating butter instead of cubing it?

3 comments

3 Comments

the_paul14d ago

Grating frozen butter sounds like way too much work for a pie crust... honestly, room temp butter cut in coarse chunks gives me a tender flaky crust every time without all that hassle.

the_anthony14d ago

Grating frozen butter sounds like way too much work" is right on the money, @the_paul. I'd rather spend that time eating the pie, not prepping for it with a cheese grater. Room temp butter chunks never let me down either, so why make things harder than they have to be?

mark_price14d ago

Ever try cutting cold butter into flour with a pastry blender? Way faster than grating.