kai657•1mo ago

Shoutout to the baker at the Portland farmers market who showed me a different way to handle butter

Honestly, I was at the market last fall and a lady selling croissants saw me struggling with my dough. She told me to grate frozen butter right into the flour mix instead of cubing it. Tbh, I tried it that night and my pie crust came out way flakier. Has anyone else picked up a small trick like that from watching another baker work?

3 comments

3 Comments

david_hayes1mo ago

Wait, you just grated frozen butter right into the flour? That's wild. I've been cubing cold butter and smashing it with my hands for years. The idea of using a cheese grater for pastry is blowing my mind a little. I always thought the big chunks were what made the flaky layers. I need to try this next time I make biscuits.

fiona_clark1mo ago

Works great for pie crust too, @david_hayes.

olivia_hernandez28d ago

Oh man, totally feel this! I was the SAME way, always thought you needed those visible butter chunks for the flake. But trust me, once you try the frozen grater method you might not go back. I mostly make scones and the texture comes out SO tender and even, no random dry spots where the big butter piece didn't mix in right. It's a game changer for sure, especially when you're in a rush and don't want butter melting all over your hands. You'll be shocked how light and fluffy your biscuits turn out.