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I always made my pie crust with shortening, but my friend in Chicago said butter was better. Tried it last week and my apple pie was a total win.
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willow2441mo ago
My aunt in Vermont uses a half butter, half lard mix for the best of both worlds.
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My grandma's recipe called for lard. Switched to butter a few years back for a blueberry pie. The crust had this flaky, rich taste that was just different. It browned up so nice in the oven. Never went back to the old way after that.
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