I recently read somewhere that the easiest way to make pastry that involves cutting butter into the flour was to grate it with a grater.
The inner Michelle ears perked up. Grating butter. Why haven’t I thought of that.
The whole reason why I fave been leary about pastry and making my own pie dough was the butter part. It seems frustrating and tedious. I could see myself screaming, cut damn you, cut.
That and using knives seemed pointless.
A week ago, I found a recipe that only used rice flour to make a gluten free pie crust.
I was leary.
And then I remembered to grate the butter.
So I tried it.
And you use less butter by grating it.
1/2 cup butter becomes 1/2 a stick. Cutting fat is always a plus.
Now no pastry is too hard to make and I can make homemade pie crusts.
Amazing. Absolutely amazing.
Grating butter, a life hack every Susie homemaker baker needs in her arsenal.