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I had to pick between butter and shortening for my pie crust
My grandma always used shortening but I wanted a flakier crust. Tried butter only and it tasted great but the dough was a mess to work with, stuck everywhere. Then I did half and half with 2 tablespoons of ice water and it came out perfect, flaky layers and easy to roll. Has anyone else found a good ratio for mixing fats?
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joelthomas10h ago
Half butter, half lard is my go-to.
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...and then @joelthomas comes in with the lard suggestion like he's some kind of pie wizard or something. I mean, are we baking or building a foundation? Lard in a pie crust, what's next, bacon grease in the cookie dough? (Actually don't answer that, I might try it.) But yeah, butter and shortening half and half is my jam, though I'll admit lard does sound kinda legit for flakiness.
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