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Update: tried the frozen butter trick on pie crust and got the flakiest result yet
I grated a stick of frozen butter into my flour for a apple pie, and the dough came out way easier to work with than my usual cold-cubed method. I did it for a bake sale at Lincoln Middle School where I teach, and people kept asking what bakery made it. The trick is to toss the grated butter back in the freezer for 10 minutes before you cut it in. Has anyone tried this with a different fat like lard or shortening?
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