Had to choose between butter and shortening for my pie crusts last weekend...

I've always used butter but my aunt swears by shortening for flakiness. Tried her way on a batch of 8 pies for a bake sale Sunday. Shortening crusts were easier to work with but the butter ones tasted way better. Ended up mixing both 50/50 on the last 3 pies and they came out perfect. Anyone else land on a blend that works?

2 comments

2 Comments

kaid5918d ago

Tbh I always thought butter was the only way to go, like my grandma taught me. But after ruining a few batches trying to get that flaky texture, I finally tried a shortening blend and yeah, you’re right. I do a 60/40 butter to shortening now and the crust holds together better without losing that buttery taste. It’s wild how one little change made such a difference.

grace_allen18d ago

Hey @kaid59, ever tried freezing your butter and grating it in?