kai657•7h ago

Shoutout to the baker at the Portland farmers market who showed me a different way to handle butter

Honestly, I was at the market last fall and a lady selling croissants saw me struggling with my dough. She told me to grate frozen butter right into the flour mix instead of cubing it. Tbh, I tried it that night and my pie crust came out way flakier. Has anyone else picked up a small trick like that from watching another baker work?

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david_hayes5h ago

Wait, you just grated frozen butter right into the flour? That's wild. I've been cubing cold butter and smashing it with my hands for years. The idea of using a cheese grater for pastry is blowing my mind a little. I always thought the big chunks were what made the flaky layers. I need to try this next time I make biscuits.