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Tried a cold butter method versus room temp for pie crust - night and day difference
I used to always let my butter sit out for an hour before making pie dough. Then I tried the King Arthur method where you grate frozen butter right into the flour. My crust came out flaky for the first time ever. Before that I was getting dense, greasy results every single time. The grated butter stays in little chunks even after mixing. It took about 5 tries to get the water amount right, maybe 2 tablespoons max. Has anyone else found that frozen butter makes that big of a difference?
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the_mila1mo ago
Oh man, frozen butter changed my whole pie game too! I used to get so frustrated with dense crusts that just felt like cardboard. The grating method is genius because it keeps the butter cold way longer than chopping it up by hand. I actually keep a couple sticks in the freezer just for baking now. Getting the water amount right was tricky for me too, I started using a spray bottle to mist it in and that helped a ton!
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the_simon1mo agoMost Upvoted
Exactly, the spray bottle trick is the real pro move. Once you start misting the water in, you get way more control and never overwork the dough.
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sarah_hart1mo ago
Oh man, the spray bottle trick is genius, I never thought of that! I've definitely had my share of overworked dough disasters before figuring out the frozen butter thing.
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