The bakery lady in Portland taught me a trick about pie crust that actually works

I was at some tiny bakery in Portland last spring and the owner saw me staring at her lopsided pies. She told me to chill my butter in the freezer for 20 mins before cutting it into the flour so the chunks stay solid. Has anyone else tried this and actually gotten flakier crust?

2 comments

2 Comments

andrewt4122d ago

Froze my butter for 25 minutes last weekend, best crust I've made in years.

wood.john22d ago

Wait, 25 minutes? That seems like a lot. If I freeze butter for more than 15 minutes it starts to get too hard and doesn't cut into the flour right. I usually aim for about 10-12 minutes in the freezer, just enough to firm it up but still soft enough to work with. Gotta be careful or you'll end up with chunks that don't blend evenly.