I know everyone swears by the 'cold butter into the flour' method for pie crust, but after 5 years of side-by-side tests, grating frozen butter gave me a flakier result every single time.

3 comments

3 Comments

Appreciate you sharing the results of your long term test. I struggled with cold butter chunks for years, always getting some tough spots. Started grating it last fall and the difference was clear. My last apple pie had those perfect, paper-thin layers I saw in magazines. It just makes the whole process feel more reliable.

max_ramirez4827d ago

I feel your pain man, that's exactly how @riverm48 described it.

riverm482mo ago

Glad to hear the grated butter worked for you too... it really is a game changer for getting those layers right.