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Had to pick between butter and shortening for my pie crust last week
I went with butter because I wanted that flaky texture everyone talks about. The crust came out okay but kind of tore when I tried to roll it out. Has anyone else tried shortening and gotten a better result?
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harris.vera1mo ago
You ever notice how the stuff that's supposed to be good for you is always the hardest to work with? Butter gives you that flaky dream but you gotta treat it like a baby or it rips apart. Shortening's like that friend who shows up late but somehow still saves the party - it's more forgiving when you're in a hurry or the kitchen's hot. I've noticed it's the same with a lot of things, like trying to cook healthy meals from scratch versus just throwing a frozen pizza in the oven. Sometimes the easy option just gets the job done without all the drama.
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