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My butter was too cold for cookies so I grated it like cheese and the dough came out perfect
Every time I bake chocolate chip cookies my butter is either rock hard from the fridge or too soft and the dough turns into a greasy puddle. Last Saturday I was rushing to make a batch for my kid's bake sale and grabbed a cold stick straight from the fridge, then just froze for a sec. Then I remembered someone on here say to grate frozen butter with a cheese grater and mix it into the flour. I did it with my box grater, took maybe 2 minutes, and the dough came together soft and even with no weird hard lumps. Cookies baked up thick and chewy instead of flat. Has anyone tried this with pie crust? Wondering if it works the same way.
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the_tara19d ago
Wait, you put the grated butter BACK in the freezer? That never even crossed my mind. I always just dump it straight into the flour and start cutting it in, which probably explains why my pie crust turns out sad every single time. Gonna try the pea sized shreds thing too, mine always shrinks halfway down the pan.
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the_hayden19d ago
I started doing the frozen butter trick on pie crust last Thanksgiving after my mom's recipe kept turning out tough. Same basic idea, you grate the butter into the flour and toss it with a fork so every little shred gets coated before any water touches it. The shreds stay separate instead of smearing into the dough, which is what makes crust flaky instead of chewy. One thing I learned the hard way, put the grated butter back in the freezer for like 10 minutes before you add ice water, because the grater warms it up some. Also use a bigger hole on the grater for pie crust than you would for cookies, you want little pea sized bits not dust. My crusts finally stopped shrinking down the sides of the pan after I switched to this.
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