Had to choose between butter and shortening for my pie crust last weekend

I was making two apple pies for a family dinner in Portland and ran out of butter halfway through. I had a block of shortening in the pantry so I used that for the second crust. The shortening crust was way flakier but the butter one tasted better. Anyone else ever mix fats like this or do you stick with one?

3 comments

3 Comments

jennifer_jenkins15d ago

Oh hold on, you ran out of butter making two pies? That's a genuine baking crisis right there, I would have panicked. In my experience, mixing them actually gives you the best of both worlds if you split the fat, like half butter for flavor and half shortening for that flaky lift. Your mileage may vary of course, but I've had good luck doing a 50/50 split in my own crusts over the years.

kellys7815d ago

Wait, so you just panic-mixed butter and shortening on the fly? @jennifer_jenkins that's honestly genius level improv, I would have just cried into the dough and ordered pizza instead.

rubysingh15d ago

I'd totally go for that 50/50 split too, the texture is way better than all butter in my experience. Shortening gives that crispy flake that butter just can't do alone. Plus if you chill it right, the crust turns out golden and tender every time.