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Question about switching from butter to shortening in my pie crust last Thanksgiving
I used butter for 6 years and always got a soggy bottom, then my aunt in Omaha said try the blue shortening can and that crust came out flaky on try one, so has anyone else made that switch and stuck with it?
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juliarodriguez15d ago
Switched to shortening about four years back after my mom kept going on about how her grandma never touched butter for crusts. What got me was how much easier the dough is to work with, it stays cooler in your hands and doesn't get all greasy and soft while you're rolling it out. But here's the thing nobody warned me about, the flavor is just not the same, it's more neutral and kind of plain, so now I do half butter and half shortening and that seems to give me the flake plus some actual taste. Also the water amount changes a bit with shortening, I had to cut back maybe a tablespoon or my dough got sticky. One tip if you stick with it, keep that shortening in the fridge, cold fat is what gives you the flakes. Curious if your aunt's recipe uses all shortening or a mix, cause that makes a big difference in how it comes out.
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