Pie crust finally clicked when I switched from butter to shortening

I spent 3 years making sad, crumbly pie crusts with cold butter. Tried shortening on a whim for a cherry pie last Saturday and it came out flaky and actually held together. Anybody else have a random swap that just worked?

3 comments

3 Comments

charlie_stone7215d ago

Nah, butter gives it REAL flavor and shortening just tastes greasy to me.

betty_ward14d ago

Wait, you actually think butter is the ONLY way to get real flavor in baked goods? I mean, I love butter for certain things, like on toast (obviously) but for pie crusts or biscuits, shortening gives me that flaky texture that butter just can't match. It's like, 10 times more tender in my opinion. And greasy? I've never had a problem with shortening tasting greasy unless you're using way too much of it or something. Maybe you're just used to a really buttery taste (which, hey, that's fine too) but for me, a good all-vegetable shortening is a must-have in my pantry.

the_patricia13d ago

Found half butter half shortening gives me the best of both worlds @betty_ward - still flaky but with some actual taste in there.