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That choice between butter and shortening for pie crust finally clicked for me
I spent years flipping back and forth between all-butter and all-shortening pie doughs. Finally sat down last month and did a side-by-side test with 4 pies for Thanksgiving. The butter crusts tasted better but shrunk like crazy, while the shortening ones held shape but left that greasy film on my tongue. Ended up going with a half-and-half mix that gave me the flavor and the structure. Has anyone else landed on a specific ratio they swear by?
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oliverbailey3d ago
That half and half ratio is the real sweet spot honestly. I've been doing 60/40 butter to shortening lately and it's been working out real good, enough butter taste without the saggy mess.
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betty_park623d ago
Got my mother's old recipe box out last week and found a note in her handwriting that said "lard makes everything better, don't be fancy." Guess she wasn't wrong about the shortening thing.
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