Designed to cut butter into flour for extra-flaky results, this pastry beater proved itself up to the task in our tests. It distributed the cold butter evenly without melting it, and produced a golden brown crust with visibly flaky layers. |
As Thanksgiving approaches, this all-butter pie crust—robustly flavorful and perfectly golden brown—is here for your dessert needs. If you’re working ahead, freeze the dough well-wrapped, then thaw it in the fridge overnight before you roll it out. |
