The great 'butter or shortening' debate for my pie crust

Had a big order for 20 apple pies last week and had to pick between all butter for flavor or a butter-shortening mix for flakiness. I went all butter, and the crust was tasty but a bit tough after baking. Anyone have a good middle ground recipe they swear by?

3 comments

3 Comments

claire_ramirez2212d ago

Schmidt.grant's vodka trick is a gimmick, but shortening is the real key for a flaky crust.

willow73211d ago

My grandma's recipe uses half butter, half lard. The texture is perfect every time, and it still tastes buttery.

schmidt.grant12d ago

Ever try adding a splash of vodka to your all-butter dough?