Finally switched from shortening to butter in my pie dough after 20 years

I always used vegetable shortening for my pie crusts because that's how my mom taught me in the 90s. But last Thanksgiving I decided to try all-butter after reading about it on a blog. The first batch came out a little tough because I overworked it, but the second try was perfect. The flavor is SO much better, and the crust actually gets that nice flaky texture instead of just being tender. My mom tried a slice and even she admitted it tasted better. Anyone else make a late switch like this after years of doing it the old way?

3 comments

3 Comments

pat_fisher241mo ago

Used to be a shortening loyalist myself, always thought butter crusts were too hard. Tried it last month and the difference in taste is huge, can't believe I waited this long to switch.

miles_young591mo ago

Pat_fisher24, it’s like you’re telling my story for me. I stuck with shortening for years because I thought butter was just too much trouble for the texture. But once you taste that real buttery flavor, there’s really no going back.

xenaf511mo ago

Oh for real @pat_fisher24, the flavor upgrade is honestly insane once you make the switch!