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Update: cold butter shortcut saved my pie crust after 4 dry crumbly attempts
Ngl I kept overworking dough trying to get it smooth. Yesterday I grated frozen butter straight into the flour and tossed it with a fork, crust came out flaky and held shape at 375. Has anyone else tried this or is there a better way to keep it tender?
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matthew_baker8d ago
Grated frozen butter worked for me too, seems like every hard kitchen problem just needs less handling.
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