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Finally went with butter over shortening in my pie crust and it actually worked
I always used shortening because my grandma swore by it, but after 3 tries with butter I finally got that flaky texture everyone talks about. Anyone else take forever to switch up a family baking tradition?
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park.iris1mo ago
My third try was the charm too and I realized my mistake was not chilling the dough enough (20 minutes in the freezer made all the difference). Now I actually prefer the butter taste over the greasy mouthfeel of shortening, even if grandma would probably shake her head at me.
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leohart1mo ago
Honestly 20 minutes in the freezer sounds about right for butter crusts. But ngl I gotta correct one thing - you really want at least 30 minutes or even an hour for the butter to fully firm up. Butter melts way faster than shortening when it hits the rolling pin, so you gotta give it more time to get properly cold. My first butter crust turned into a sticky mess because I only did 15 minutes and ended up adding way too much flour to compensate.
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