Had to choose between butter and shortening for pie crust last Thanksgiving

I was making 4 pies for Thanksgiving dinner and ran out of butter halfway through. Had to decide between using all shortening or a mix. I went with half and half because I was too lazy to go to the store. The crust came out flakier than usual but didn't have that rich butter taste. Anyone else play around with mixing fats in pie dough?

2 comments

2 Comments

garcia.charles19d ago

Hey I feel you, half and half is honestly a solid move.

calebrivera19d ago

Agree completely. I did the exact same thing last week when I ran out of heavy cream mid recipe. Just poured in half and half and it worked like a charm. No one at the table could tell the difference. Honestly, half and half gets a bad rap but it's basically the unsung hero of the dairy aisle. Not quite cream, not quite milk, but always reliable when you're in a pinch.