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Tried a cold butter method for pie crust and got a weird texture
I followed that trick where you freeze the butter and grate it in, but my crust came out almost crumbly instead of flaky. Has anyone else dealt with the grated butter melting too fast during rolling?
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nina_taylor1d ago
Oh god the frozen butter grater trick, more like the frozen butter grater disaster am I right? I tried that once and ended up with butter dust all over my kitchen and a crust that crumbled worse than a cheap cookie. The problem is the butter melts too fast when you're trying to roll it out, so you get these tiny little butter pieces that just disappear into the dough instead of creating those nice flaky layers. You basically just end up with a greasy, sad mess that falls apart when you try to cut it. Stick to cutting the butter into pea-sized chunks with a pastry cutter, way less hassle.
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robinp8921h agoTop Commenter
Totally forgot about the butter dust disaster until you mentioned it lol. One time I tried that method and my cat walked through the mess and left greasy paw prints all over the counter, ended up having to rewash everything anyway. Just cubes and a pastry cutter forever honestly, less chance of my kitchen looking like a snow globe full of fat.
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phoenix_martin401d ago
butter dust all over my kitchen" is basically my entire experience with that method too. It's like the recipe tricked me into thinking I was being efficient when I was really just creating tiny butter confetti that immediately melted into a greasy mess. The grated butter trick only works if you live in a walk-in freezer and work faster than a hummingbird, otherwise you're just making rustic butter flour with extra steps. I went back to cubing my butter and tossing it in the freezer for 15 minutes before cutting it in, way less cleanup and the crust actually stays in one piece.
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