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Butter vs shortening in pie crust, my blind bake just proved it
I tested two identical apple pies last Sunday, one with butter and one with shortening from the same recipe. The butter crust flaked way better and had that rich taste, but the shortening one held its shape like a rock. My mom actually said, "The butter one tastes like a bakery," which sealed it for me. Anyone else get better results with butter even if it's harder to roll out?
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terryallen17d ago
Isn't it funny how the harder thing to work with always turns out better?
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