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My grandma's pie crust recipe called for ice water, but I never knew why until last week.
I saw a video where a chef explained that cold water keeps the butter from melting before baking, which makes the crust flaky. My pies used to be tough because I just used tap water. Anyone have other old school baking tricks like that?
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chen.fiona11d ago
Heard you should freeze your butter and grate it into the flour for the same reason.
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