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Had to pick between butter and shortening for my pie crust, went all-butter and it was a crumbly mess
I was testing crust recipes for a competition at the county fair last month and did a side by side with Crisco versus Kerrygold butter. The butter crust tasted amazing but fell apart when I tried to slice it, two of my pieces just collapsed on the plate. Shortening gave me that flaky hold but zero flavor. Has anyone found a mix that actually works or should I just accept the fails?
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paul2331mo ago
Read something from a pastry chef that said half and half is the secret to not crying into your pie.
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betty_reed611mo ago
Oh honey, did you try cutting the pieces with a chainsaw or just standard kitchen knives? I swear my first all-butter crust crumbled so bad the dog thought it was a new type of treat I was making just for him. Half and half is the only way to go unless you enjoy serving pie that looks like it lost a fight with a blender.
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