How grating frozen butter solved all my pie crust problems...

I always had trouble with pie crusts coming out tough... until I started grating frozen butter into the flour. It mixes in so much easier and stays cold... which is key for flakiness. Last holiday, I made three pies and they were all perfect. Everyone kept asking for the recipe... I just told them it's all in the butter. Give it a shot if you're struggling with pastries.

3 comments

3 Comments

webb.ben4d ago

About hole size, small ones can turn butter into paste.

the_alice4d ago

What kind of grater do you use for this, the big holes or the small ones? I tried this with a box grater last year and it totally changed my baking game. My crusts went from kind of tough to actually flaky. Keeping everything cold is the hardest part and this trick makes it so much simpler. I even freeze my bowl sometimes too.

nancythomas4d ago

Serious Eats did a whole thing on grating frozen butter. They swear by the large hole side of a box grater for the best mix into flour. It creates those perfect little cold bits that steam into flakes. That science totally backs up your crust upgrade.