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Butter vs shortening in pie crust - which do you swear by?
I've been making pies for 40 years and I'm still going back and forth. My mom always used shortening for flaky crusts, but last Thanksgiving I tried an all-butter recipe from a friend in Ohio. The flavor was amazing but the crust didn't hold together as well when I sliced it. Has anyone else found a happy medium or are you firmly on one side of this debate?
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brookefox22d ago
Gotta disagree with the all-butter crowd here. I've been doing half butter half shortening for the last 15 years and that's my sweet spot. The butter gives you that rich taste you want but the shortening keeps the structure so your crust doesn't fall apart on the first slice. I think people get too hung up on being purists when the best pie is the one that actually makes it to the table in one piece. Try a 50/50 split next time and see if that solves your problem.
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quinns2022d ago
My aunt’s been using a 60/40 butter to shortening ratio for 20 years after she heard it from an old baker in Vermont. I think what people miss is that shortening doesn’t just help with structure-it also keeps your crust from shrinking in the pan. I’ve seen too many all-butter crusts pull down the sides and leave you with a crust that’s too thick on the bottom. @brookefox is right that the 50/50 split is reliable, but I’d argue the real trick is managing your fat temperature. You want the butter almost frozen when you cut it in, keep the shortening just fridge-cold, and don’t overwork the dough. That’s what’s actually keeping your crust together.
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ben40222d ago
Half butter half shortening is the diplomatic answer for people who can't pick a side in the kitchen. I tried all butter once and my pie crust ended up looking like a crime scene on the plate. Shortening alone gives you that sturdy structure but the flavor is about as exciting as cardboard. So yeah, I'm team 50/50 just like brookefox. The butter brings the taste party and the shortening keeps the crust from falling apart when you try to slice it.
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