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Butter vs shortening in pie crust... I finally see the light
I spent years using shortening for my pie dough because it was cheaper and easier to work with. Last Thanksgiving I ran out and had to use butter for a pecan pie and the flavor difference was night and day. The crust flaked way better too even though it was a little harder to roll out. Has anyone else switched and just accepted the extra work for the taste?
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ryan_nelson1mo agoMost Upvoted
Damn, you might've just converted me. Always fought for shortening but butter sounds legit.
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johnthompson1mo ago
What kind of butter we talking - salted or unsalted for the crust?
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