Can we talk about the butter vs shortening debate for pie crusts

I rolled with shortening for a flakier crust last weekend and honestly, it turned out way better than my usual butter crusts, am I missing something here?

2 comments

2 Comments

the_laura24d ago

Have you tried using both together? I do half butter and half shortening in my pie crusts and I get the flavor from the butter plus the flakiness from the shortening. It's like having your cake and eating it too, just with pie.

anna_ross1924d ago

Same thing happened to me last year. I was a butter purist for years but tried a shortening crust for a chicken pot pie and it was way flakier than anything I had made before. The texture difference is real, especially if you're making a savory pie where the butter flavor is less important. It's hard to go back once you see how easy it is to get those layers.