An old baker in Portland showed me a trick with cold butter

I was at the city market last fall and got talking to a guy at the pie stall, and he said, 'Grate your frozen butter straight into the flour for pie crust, don't cut it.' I tried it at home and my crust was flakier than ever. Has anyone else used this method for other pastries, like biscuits?

2 comments

2 Comments

emery3563d ago

Yeah, I do that for my scones now too. Makes them way less tough. Works with biscuits?

patricia6343d ago

Oh totally! I use the grater trick for my biscuit dough and it's a game changer. So much easier than trying to cut in cold cubes with a pastry blender.