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Had to pick between butter and shortening for my pie crust today
I always used butter but tried half shortening for a cherry pie last night. The crust came out way flakier and held together better after 45 minutes in the oven. Anyone else switch it up and stick with one over the other?
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hayes.oliver1mo ago
Four grams of salt is all it takes to ruin a good hour of work, ask me how I know. I grew up on all-butter crusts and swore by them until I made a rhubarb pie for a potluck and watched it turn into a soggy mess on the drive over. Switched to half shortening for the last three apple pies and they held up like a brick wall, which is exactly what you want when someone cuts a slice. Butter gives you flavor, shortening gives you structural integrity, and at this point I'm just picking my battles.
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jenny_carr521mo ago
structural integrity" is overrated when half the pie tastes like shortening instead of butter.
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