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Butter vs shortening in pie crust, I picked wrong at 11pm
Had to bake 3 pies for a family thing last Saturday and ran out of butter halfway through the crust. Grabbed the shortening from the back of the pantry since it was 11pm and the store was closed. Rolled out fine, baked up golden, but the texture was all wrong. Shortening crusts turn out tough and greasy, not flaky like butter ones. My aunt actually asked if I used lard and I had to admit I cut corners. Has anyone else had a late night substitute blow up on them like this?
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vera_roberts4d ago
Oh man, is there anything worse than realizing halfway through a bake that you're stuck with the wrong fat? I did the same thing last Thanksgiving with my grandma's roll recipe. Subbed shortening for butter and they came out dense and kinda waxy, nobody said anything but I could tell. The worst part was my cousin joking that they tasted like "bakery rolls" which is code for "not homemade." I swear I checked the pantry twice too, like the butter was gonna magically appear if I looked hard enough.
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