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I compared butter vs shortening in pie crust and butter won big
I always used shortening for pie crusts because that's what my mom did. Last week I made two identical apple pies side by side, one with butter and one with shortening. The butter crust was flakier and had way more flavor, no contest. The shortening crust just tasted greasy and bland. Has anyone else made the switch and noticed a big difference?
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kimfisher21h ago
and I was the same way honestly, @claire872 what you said really hit home for me. I grew up thinking shortening was the only way to get a flaky crust but after trying butter I realized I was just clinging to old habits. now I can't go back either, the flavor difference alone is worth the switch.
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