joseph48•7d agoProlific Poster

Tried butter vs shortening in my pie crust last weekend

I always used shortening because my grandma did, but I swapped in cold butter for an apple pie on Saturday... the flavor was way better but the crust wasn't as flaky. Has anyone found a good mix of both that actually works?

4 comments

4 Comments

val9747d ago

That half and half method changed my pie game completely. Butter gives it that rich taste but the shortening keeps it flaky enough to hold up. I do 60/40 butter to shortening now for apple pies. Last time I made a cherry pie I went full butter and it was a mess, fell apart on the first slice. Mixing them is definitely the move.

kellyallen7d agoMost Upvoted

Yeah same here, I split it half and half and that's my go to now.

-1

mila_murphy7d ago

Does cutting it half and half change the texture much compared to the regular stuff? I've been thinking about trying that since my usual mix feels too watery lately. Might have to give it a shot this weekend.

morganl717d ago

I do the same ratio and honestly the texture is way better, not too thick and not watery. Just gotta make sure you shake it up really well before you use it, otherwise it separates weird. Let it sit for a minute after you mix it too, that helps everything settle right.