Very interesting article. I've taken to grating frozen butter into the flour for pie crusts, biscuits, and scones. In a food processor or by hand, I find it quicker and easier than using a pastry cutter. For pie crusts, I even freeze the flour ahead of time (and in the summer my tools as well), figuring that colder is better. But now I'm wondering if I might be losing some of qualities I would get with more uneven chunks of butter.

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