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Butter vs. shortening in pie crust, what a difference
I baked two apple pies last Sunday for a family thing, same recipe except one had all butter and the other all shortening. The butter crust came out flaky and golden, while the shortening one looked pale and kinda crumbly when I sliced it. Nobody touched the shortening pie until my uncle finally tried it and said the butter one tasted way better. Has anyone else done a side by side like this or am I late to this baking experiment?
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