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My grandma told me to always use cold butter for pie crust and I finally listened
I was making an apple pie last weekend and decided to actually follow her advice for once. I froze the butter for about 30 minutes, then grated it into the flour with a cheese grater. The dough came together so easily and baked up perfectly flaky, not tough at all like my past attempts. I guess 85 years of baking pies gives you some authority. Anyone have other old-school baking tips that actually work?
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xena_rivera6314d agoTop Commenter
That cold butter trick is a total game changer, I do the same thing but with frozen shortening for biscuits. The key is keeping the fat solid so it creates steam pockets in the oven for that flaky texture. My mom always said if your kitchen is hot, you should even chill your flour and bowls.
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the_daniel14d ago
Frozen shortening sounds like a wild move for biscuits. My grandma would have a heart attack if she saw me putting frozen fat in her recipe. The texture must be insane though if it works.
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luna51913d ago
My aunt swears by room temp butter for her crusts, says it blends more evenly. She's been baking for the local fair for 40 years and always wins ribbons.
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