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Had to pick between butter and margarine for my grandma's pie recipe
My grandma always used margarine in her apple pie, but I tried it with butter last Thanksgiving because I figured it was healthier. The crust came out way too crumbly and the whole thing fell apart when I tried to serve it at my family's place in Portland. My aunt Linda still brings it up. Anyone else ever swap an ingredient and regret it immediately?
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jackson.matthew1mo ago
Aunt Linda never forgets. Sounds like butter won that round.
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susan_bell29d ago
Keep the butter ice cold next time, @jackson.matthew, and you'll avoid the crumble.
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the_oscar1mo ago
Oh man, butter in pie crust is totally different from margarine though. Butter has more water content so it makes steam and gets flaky but you have to handle it way differently. Did you cut the butter into the flour until it was like pea sized chunks or did you just mix it in like you would with margarine? I bet that's where things went wrong if you treated them the same way. Crumbly crust usually means the fat wasn't distributed right or maybe you overworked it.
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