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Had to pick between butter and shortening for pie crust, went with half of each and it came out flaky but still held together perfectly.
I used the butter for taste and the shortening for structure, rolled it out thin for a strawberry rhubarb pie that won second place at the county fair last Saturday, anyone else mix their fats?
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lilymurphy2mo ago
Half butter half shortening is the way to go honestly. Did a cherry pie last summer with that combo and it held up great even with the extra juicy filling. The butter gives it that rich flavor but the shortening keeps it from turning into a soggy mess.
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stella2792mo ago
The lard from my grandma's pig farm beat both of those, but she passed in 98.
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