I used to think cold butter was fine for pie crust, but my friend's method with frozen butter changed everything.

2 comments

2 Comments

Honestly, frozen butter is the only way to go for pie crust. Cold butter just doesn't cut it anymore. The texture you get from grating frozen butter is a total game changer. Makes it so flaky without being tough.

baker.ben1d ago

Oh man, that reminds me of the time I tried to make biscuits with frozen shortening... it was a total mess. I ended up with these weird, greasy lumps that wouldn't mix in at all. Had to toss the whole batch and just order pizza instead.