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I swore by my grandma's pie crust recipe for years, but a side-by-side test changed my mind.
I made two apple pies last Sunday, one with her all-shortening recipe and one with half butter, half shortening. The butter one had a flavor and flake that just blew the other one away. Has anyone else had a family recipe they finally tweaked for the better?
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the_sandra4d ago
Wasn't there a whole Cook's Illustrated article about this exact fat ratio? They said the butter gives flavor but the shortening gives a better structure, so mixing them gets you the best of both. I've been doing two thirds butter to one third shortening lately and it's a real game changer.
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mitchell.val4d ago
That two thirds butter ratio is the sweet spot, isn't it?
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