30
Decided between butter and shortening for pie crusts after 15 years of doing it one way
For the longest time I only used butter in my pie crusts. It tasted great but the crust always shrunk a bit and never held its shape. Last Thanksgiving I finally tried a half butter half shortening mix after my aunt told me her secret. The crust came out flakier than anything I had made before and it didn't shrink at all. I feel like I wasted a decade and a half of pies. Has anyone else switched later in life and regretted not doing it sooner?
3 comments
Log in to join the discussion
Log In3 Comments
annajenkins1mo agoMost Upvoted
A buddy of mine tried the half and half method last year and said the same thing.
6
max_brown1mo ago
Half and half is the only way to go if you want steady results. Tried variations with more of one side and it always threw things off balance. Stick to the middle ground, that's where the magic happens.
2