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Warning: freezing my butter for 15 minutes fixed my pie crust after 4 soggy tries
Every crust I made in my kitchen in Boise came out wet and sad on the bottom no matter how cold I got the water. Last Friday I threw the butter in the freezer for 15 minutes, grated it on a box grater, and the crust finally came out flaky instead of soggy. Does anyone else grate frozen butter or do you just cut it in with a pastry blender like my mom keeps telling me to?
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jade5175d ago
Used to roll my eyes at the frozen butter thing and stuck with my pastry blender for years. Then I tried grating it straight from the freezer and the little shreds coat the flour way better, so the crust bakes up flaky instead of soggy. Your mom's method works fine, but the grater is honestly a game changer.
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