Starting at the 1:16:15 mark, here are some nifty tips for rolled tart dough from a season of the Great British Baking show that didn’t air in the USA: https://www.youtube.com/watch?v=wG8ezmN8x74&t=2074s
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Thank you for sharing - I genuinely never thought to soften butter by placing it in water directly. I wonder if any of the residual liquid post-straining would have any adverse effects on a recipe? Or would it be so minimal, that it wouldn’t even be an issue…
Since butter is a fat, the water would roll right off, virtually none of it remaining.
I feel foolish now, completely blanked on that. Thanks for the reminder 
Mary Berry is an angel (full stop)
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