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Swapped butter for shortening in my pie crust and finally got flaky layers
I was trying to make a double crust apple pie for Thanksgiving and kept getting tough, dense dough. Read online that butter has too much water for flaky pastry, so I tried a 50/50 mix with Crisco from the Piggly Wiggly in town. The crust came out super tender and actually held together when I cut it, but it didn't taste as rich as all butter. Has anyone else gone half and half on fats for pie dough?
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gavin_kim17d ago
Did you let the dough rest long enough? Last time I did a half and half mix I got too excited and rushed the chilling step, ended up with a crust that looked great but kinda crumbled into a mess when I tried to get the first slice out lol. My grandma used to swear by straight lard for everything but I tried it once and the whole house smelled like bacon for two days. Not complaining about that honestly but it was weird with apple pie.
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ryan79317d ago
Disagree, lard makes everything better. Bacon-scented kitchen for a week? Win.
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emma_wells8317d ago
Totally agree with you on the texture, I read somewhere that the water in butter makes steam which is good for puff but bad for a tender crust. @ryan793 you're not wrong about lard either, I tried a mix with leaf lard once and it was amazing but yeah the bacon smell hung around for days.
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