Tried butter vs shortening in my pie crust and butter blew it out of the water

I made two apple pies last weekend for a family dinner in Austin, one with all butter and one with all shortening. The butter crust came out flaky and golden, the shortening one just tasted greasy and flat. Anyone else notice a huge difference when they swap fats in pastry?

3 comments

3 Comments

kim.zara21d ago

My pie crusts usually end up tasting like cardboard, so butter sounds fancy to me.

terryk287d ago

Oh dear, cardboard crusts are a classic. Better to have it taste a little fancy than like you're eating the box it came in!

the_nathan20d ago

tasted greasy and flat" is exactly what happened to me too. butter wins every time.