Switched from butter to shortening in my pie crust and now I feel like a traitor

Rose Young · 2026-10-27T23:35:03.993606+00:00

I always swore butter was the only way to go for pie crust, but after my crusts kept drooping in the pan at a family dinner in March, my aunt told me to try half shortening. I used 1/2 cup butter and 1/2 cup shortening in a double crust recipe and the edges finally held their shape without slumping. The flavor is a little less rich but honestly nobody at the table noticed. Does anyone else do a mix or am I about to get run out of here for mentioning shortening?

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Switched from butter to shortening in my pie crust and now I feel like a traitor | Baking Fails And Wins - Hub Chatter