What's the views on grating butter in to the dough and then grating the pastry into the pan?
I am looking to make a pie of Coppa, Shrimp, Scallops & Little Neck Clams in a Dill & Sweet Chilli with Cream Cheese. This will be topped with a jelly of Lime zest & juice mixed with a reduction of the shrimp shells broth (heads & mirepoix broth)
