What does it mean to “Cut in fat”

Baker Bettie Ask BB, Baking Science, Baking Techniques, Cooking Fats, Fundamentals 9 Comments

The instruction to “cut in fat” is a common instruction in baking recipes. The process of cutting in fat is very simple and a necessary skill for beautiful flaky and tender baked goods such as biscuits, scones, pie and pastry crusts.  In the Ask BB Series, I answer reader questions regarding baking science, techniques, and troubleshooting. If you have a question you would like addressed in depth in the series, email the question to bakerbettie@gmail.com with the subject of “Ask BB.”  “What does it mean when a recipe says to ‘cut in the fat’ and what is the purpose of …

How to Keep Your Pie Crust From Shrinking

Baker Bettie Ask BB, Baking Science, Baking Techniques, Fundamentals, Pie, Pie Crust 4 Comments

I am starting a new series today, the Ask BB Series. I’m sure you have noticed that I haven’t exactly been posting as frequently around here. That is mostly because I haven’t exactly had as much free time. This series will allow me to keep giving you baking tips and tricks to fill in the gaps in between when I actually have to develop a new recipe. I frequently get questions in the comments here and on my social media sites regarding baking science and/or technique. While I do my best to answer each question, some of them I get …