I used to swear by cold butter in pie dough but switched to frozen grated butter after 15 years of baking

Started doing it after a pie contest in 2019 where the winner's crust was just flakier than mine - tried grating frozen butter the next week and my crusts came out way better with less work. Anyone else made a similar switch or still think cold butter works fine?

2 comments

2 Comments

dianab689d ago

Funny how the little tweaks in the kitchen mirror those big changes in how we do everything else these days, like how I used to handwrite all my grocery lists but now just snap a photo of the fridge. Did you find the switch to frozen butter changed the texture that much?

cameron_chen639d ago

Little tweaks" is right. I used to be a total cold butter diehard, thought grating it was just an extra step that couldn't matter that much. Then I tried it after my neighbor's crust blew mine out of the water at a potluck last year. The frozen butter shreds just distributed way more evenly through the flour, and I got those big flaky layers without having to work the dough as long. Now I keep a stick in the freezer just for pie crusts.