16
My mother in law swore by butter instead of shortening in pie crust
She told me for years that butter makes a flakier crust than shortening. I finally tried her method last Thanksgiving for my apple pie. The dough was a sticky mess and fell apart when I tried to roll it out. I ended up with a crumbly, greasy bottom that looked like a mess. The pie tasted fine but the crust just crumbled into pieces on the plate. Has anyone else had luck with an all butter pie crust or am I missing a trick?
2 comments
Log in to join the discussion
Log In2 Comments
ninaw8818h ago
Grate the frozen butter into the flour next time, it blends in way easier and keeps everything cold.
4
kim.dylan17h ago
This is actually a fat to water ratio problem, not a technique one. Butter has about 15% water weight compared to shortening being pure fat, so you need to cut back on the ice water to compensate. A good starting point is dropping two tablespoons of water for every cup of butter you use instead of shortening.
3