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Pie crust tip from a baking blog I read yesterday
I found out that chilling your butter in the freezer for 15 minutes before cutting it into the flour actually makes a way flakier crust. I tried it last night on a test batch and the layers were way more visible. Has anyone else noticed a big difference with frozen vs fridge-cold butter?
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maxb4618d ago
That tip about freezing the butter for 15 minutes is legit. I started doing it last year and it made the layers way more defined than fridge-cold butter ever did.
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abby_palmer18d ago
Doesn't everything work better when you just chill it out a bit first?
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