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My friend said my pie crust looked like a 'sad, pale frisbee' and I finally fixed it.
She was right, it was tough and bland. I started using ice water and a full stick of frozen butter, grated in. Do you chill your dough for an hour or overnight?
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leoward6mo ago
My grandma swore by shortening for years, but that frozen butter trick is a total game changer. I chill mine overnight now, makes it so much easier to handle.
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xena_fisher496mo ago
Oh, I get why you'd freeze it, but careful... overnight in the freezer can make butter too hard to work into flour evenly. You get these little butter chunks that don't blend. I chill mine for just an hour or two in the fridge. It stays firm but still easy to cut in. That way it makes those perfect little flakes for a flaky crust.
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aaronlee6mo ago
Actually, I read that freezing butter can create steam pockets for extra flakiness.
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