My aunt's butter ratio advice finally clicked after 6 failed pie crusts

My aunt Margaret from Portland always told me to use half butter and half shortening for pie crust, but I thought she was being old school and ignored it for like 2 years. Last month I finally tried her 50-50 method with a batch of 3 apple pies, and the difference was night and day - flaky layers that actually held together. Have any of you tried mixing fats in your pie dough, or is butter only the way to go?

2 comments

2 Comments

claire_fisher4113d ago

Oh man, my best friend swore by butter only for years until her crust kept crumbling apart. She tried the half and half thing last Thanksgiving and said it was a total game changer for her.

jordan13413d ago

So basically butter betrayed her and half and half saved the day.