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Hot take: that 15 minute cold butter trick for pie crust worked and I feel dumb
I always figured freezing the butter was the only way to get flaky crust, and grating cold butter sounded like a gimmick from a food blog. Tried it last weekend on a double crust apple pie in my Dallas kitchen and the dough came together in maybe 4 minutes with no shaggy mess. The crust had actual layers you could see when I cut it. Now I want to know what other shortcuts I wrote off too fast, what one changed your mind?
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