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My grandma's pie crust advice finally clicked after 12 years
I was on the phone with my grandma last Sunday and she mentioned she always uses cold butter, not shortening, and works it with her fingertips until it looks like coarse sand. I've read that tip a hundred times in cookbooks but hearing her say it while she described her own hands made something click in my brain. I tried it that night on a peach pie and the crust actually flaked, which never happened for me before. Has anyone else had a family member explain something basic that suddenly fixed a recipe you'd been failing at for years?
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spencer_park2620d ago
The "coarse sand" thing is exactly what my mom used to say and it never meant anything to me either. I always just grabbed the mixer and pulsed it until it looked... done? Then one Thanksgiving she watched me and said "no, stop, you want to feel it between your fingers first." That texture thing finally made sense when I actually touched it instead of just looking at it. Now I do the same thing for biscuits and it works every time. Something about hearing it from family makes it stick different than a cookbook.
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