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My grandma said to freeze my butter for pie crust and she was right
My grandma in Tulsa told me over Thanksgiving to grate frozen butter into my flour for pie crust instead of cutting it in cold, and I finally tried it on my 4th attempt at a pecan pie this weekend. The dough came together in about 30 seconds and the crust didn't shrink or sag for the first time ever, which felt like a small miracle after 3 chewy, sad crusts. Does anyone else freeze their butter for pastry, or do you stick with the cold cube method?
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