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Finally tried the cold butter grating trick for pie crust and it worked way better than I expected
My last 3 pie crusts came out tough and shrunken, but grating the cold butter on a box grater before cutting it in made flakes I actually wanted to show off. Has anyone else found a weird shortcut that just clicks?
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evanr792mo ago
Toss the grater in the freezer for 10 mins first too.
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mark7311mo ago
...and yeah, grating the butter is a game changer if you ask me. The trick is to keep everything dead cold - I actually pop my flour and bowl in the freezer for 15 minutes before I even start. The other thing that helped me was switching to a metal pie pan instead of glass or ceramic, since it conducts heat way faster and you get better flakes without overworking the dough. Also don't skip the rest time after you shape it, like 30 minutes in the fridge before you bake, that stops the shrinking issue cold. I did all that and my last crust actually looked like the ones in magazines, which I never thought I'd say.
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