Had to choose between butter and shortening for my pie crusts

I've always used butter for everything, but last week I had a customer request a specific flaky texture for a chicken pot pie order. I tried shortening in one batch and butter in another, both with the same recipe otherwise. The shortening crust was way flakier but the butter one tasted better. Now I'm stuck figuring out which one to go with for future orders. Anyone else deal with this trade off?

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1 Comment

blake_martinez17d ago

Shortening hands down for that flaky texture. I do a 50/50 split now. Half butter for flavor, half shortening for the flakes. Works perfect for pot pies. Your customers will notice the difference in texture more than taste on those savory ones.