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Switched from butter to shortening for pie crusts and I get it now
I always used cold butter for my pie dough because everyone says it's the only way to get flaky layers. But last weekend I was out of butter and only had vegetable shortening in the cupboard. Decided to try it anyway for a batch of 4 apple pies for a church bake sale at First Methodist. The crust came out tender and held together way better than my usual ones, plus no water spots from melting butter. Has anyone else had better luck with shortening for certain pies?
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ray3561mo ago
Has anyone tried using half butter and half lard for a better texture than straight shortening?
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elizabethmason1mo ago
My aunt used shortening for her lemon meringue pies and they always won first place at the county fair.
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