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Pro tip: that "let your cold butter sit out 20 minutes" advice for pie crust is actually real, tried it twice and the dough stopped cracking
I always figured softening butter a bit was grandma nonsense and just used it straight from the fridge, but after two crusts cracked apart on me at Thanksgiving I caved and tried it. Anyone else got a small trick like that they wrote off and had to admit worked?
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nina1476d ago
Isn't it the cold that makes it flaky though?
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