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Butter vs shortening in pie crust: I picked wrong for 3 years

I used to think butter was the only way to go for pie crust. Everyone says butter gives better flavor so I stuck with it. But my crusts always came out a little tough and they never stayed flaky the next day. Last Thanksgiving I got fed up and tried half shortening half butter on a whim. The difference was shocking. That crust was tender and held its shape even after sitting out for 2 days. I still use a little butter for taste but now I do at least 50 percent shortening. Has anyone else had better luck with a blend?

2 comments

2 Comments

wren30718d ago

Wait, you mean I've been playing myself using straight butter for 5 years and nobody told me? I feel like I just found out Santa isn't real but for baking.

claire99218d ago

My friend thought she was being fancy using butter for everything... even pancakes. She brought her "special" pancakes to a brunch and someone asked if she needed a defibrillator for all that butter. Turns out she was using it like it was liquid gold or something... her arteries must be screaming.