Had to choose between butter and shortening for my pie crust experiment

I was making 4 pies for a church bake sale last Saturday and ran out of butter halfway through, so I had to decide if I should drive 20 minutes to the store or just use the shortening I had in the pantry. I went with shortening for two of them and honestly the crust came out flakier but had NO flavor at all compared to the butter ones. Has anyone else tried mixing them half and half to get the best of both worlds?

2 comments

2 Comments

bettywilson28d agoTop Commenter

Yeah the half and half thing is legit. My grandma swore by lard for everything but I'm too scared to try it. Last time I made a quiche I forgot I had no butter so I used coconut oil by accident and it was like eating a pie crust made of suntan lotion. But seriously, do the half butter half shortening mix. The butter gives you that taste and the shortening gives you the flake. Just make sure your butter is really cold, like stick it in the freezer for 15 minutes before you cut it in.

blake_black4728d ago

Ngl that "pie crust made of suntan lotion" line killed me. Thats honestly how I feel about a lot of stuff these days with all the shortcuts people take in cooking, baking, life in general. We all want the fast easy option but then you end up with something that just misses the soul of what it was supposed to be.