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Frozen butter + box grater = perfect pastry

When I make short-crust pastry, I freeze the butter for a day or so until it’s very hard. Then I grate the frozen butter (on the coarse side of an ordinary box grater) over the flour. This ensures that the fat is truly cold. And the flakes of grated butter mix so quickly into the flour, there’s no time for it to get warm.

Christopher Bird, Irving, TX

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