Had to pick between butter and shortening for pie crust and my mom still gives me grief about it

So last Thanksgiving I was making two apple pies and realized I only had enough butter for one crust. I figured I'd use shortening for the other one and see what happened. The butter crust came out flaky and golden but the shortening one was super tender and held its shape way better honestly. My mom tasted both and said the shortening pie was "fine but not real pie" and now she brings it up every time I bake. Has anyone else dealt with family judging your ingredient swaps like this?

2 comments

2 Comments

luna_clark3829d ago

And honestly that's the thing about baking, people get so attached to what they grew up with that they think anything different is wrong. Your mom probably learned from her mom that butter is the only proper fat for pie crust, so shortening feels like cheating to her even though it gives a completely different texture. I've had similar conversations with my own mother about using oil in cake instead of butter - she still gives me that look like I'm trying to ruin dessert. The real trick is that both have their place, and sometimes you just need what you have in the pantry.

juliahall29d ago

My grandma once told me @luna_clark38 that using Crisco was practically a sin in her kitchen.