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My aunt's tip about cold butter for pie dough finally clicked
She kept saying 'cold butter means flaky crust' but I thought room temp was fine. Last weekend I tried her way, literally froze the butter cubes for 20 minutes first, and my peach pie actually held its shape instead of turning into a puddle. Anyone else ignore a family trick for years and then find out they were right?
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barbarahill1mo ago
Took me 11 years to finally listen to my grandmother about letting cookie dough rest overnight. I always thought she was just being fussy. Then I made a batch of chocolate chip cookies, forgot them in the fridge until the next evening, and the difference was wild. They came out thicker and chewier instead of flat discs. Now I plan my baking so the dough sits at least 8 hours. Also froze my butter for a pot pie last month and the crust actually shattered in a good way.
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