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Had to choose between butter and shortening for pie crusts last weekend
I was making 6 pies for a family dinner and couldn't decide which fat to use. I went with half butter half shortening for the first time instead of my usual all-butter recipe. The crust came out flaky but still held its shape way better than when I use just butter. Did you guys find a ratio that works every time or do you stick with one fat?
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