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Made a choice between butter and shortening for my pie crust last weekend
Ngl, I've always used butter cause it tastes better, but my crusts never came out flaky. I tried a 50/50 mix with shortening for a apple pie last Saturday and it actually turned out way better. The crust held together and still had that buttery taste. Has anyone else found a decent ratio that works for them?
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cameron_craig9h ago
Wait, you're telling me there's a way to have crust that's both flaky and tastes like butter? I've been out here eating sad, crumbly discs for years when I could have just cheated with shortening.
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