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Just realized my pie crusts stopped cracking after I started freezing the butter for an hour
For years, my crusts would split and look terrible, especially around the edges. I saw a baker on a show from Portland mention chilling the butter in the freezer for a full 60 minutes before cutting it in. Tried it last weekend and the dough came together perfectly without any of those ugly cracks. Has anyone else found a specific prep step that fixed a long-running problem?
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keithhall16d ago
That Portland baker knows their stuff.
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karen_perry3816d ago
Oh man, that's it exactly. I had the same issue with cracks for ages. Switched to grating my butter straight from the freezer and it made the whole process so much easier. The dough just stays cold and handles way better.
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thea_mitchell205d ago
Totally agree with grating frozen butter, it's a total game changer. Keithhall is right about that baker knowing their stuff, cold butter is the secret. I used to fight with my dough for way too long before trying that trick. Now my crusts turn out way more flaky and never get those tough cracks.
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