Frozen butter grater trick after 2 ruined pie crusts

I kept ending up with tough, sad pie dough because I was always in a rush and cold butter cubes never mixed in right. Last Sunday I tried grating a frozen stick of butter straight into my flour with a box grater, and it blended so fast and evenly that I nearly cried. Does anyone else do this for biscuits or scones too, or have a better way to keep fats cold?

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kim_martin1h ago

Grate frozen butter for biscuits too, works every single time.