Butter vs shortening for super flaky pie crust, I picked butter and it worked out way better than I expected

Used butter instead of shortening for my apple pie last Sunday and got those big visible flakes I've been chasing for months, but now I'm wondering if shortening holds up better when you're working with a really wet filling?

3 comments

3 Comments

jade7382mo agoMost Upvoted

Nah butter actually holds up fine with wet fillings, just chill the crust more.

fiona_lane1mo ago

Swear to god my first butter crust looked like a coffee table someone dropped from a second story window. Prebaking helped mine a bit but honestly I just started putting a cookie sheet under my pie pans to catch the mess before it hits the oven floor.

ninabutler2mo ago

I used butter for my last three pie attempts and the first one came out looking like a geology project with all those layers but then my filling leaked everywhere and I had to serve the pie with a spoon. That's on me for not chilling the crust long enough though I think. Still waiting for the day my crust doesn't look like a failed science experiment. Do you think prebaking the bottom shell helps with the wet filling issue or am I overthinking this?