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A Pie Crust Without Vegetable Shortening
Lard and vegetable shortening are also used in pie crusts because they have a higher melting point than butter, so they are easier to work with and don't require you to be as obsessive about keeping the dough cold. Vegetable shortening, in particular, does nothing for the taste of your crust, however, so many bakers look for a happy compromise of taste and workability by using a mixture of butter and shortening. If you can't bring yourself to modify one of your existing recipes to substitute lard, butter, or margarine for the shortening, here's a very basic all-butter pie crust. |
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Related Articles:
What is Shortening How to Make a Pie Crust Making a Tender Pie Crust Keeping Pie Crusts from Getting Soggy What Does Blind Bake Mean? |
Related Recipes:
Flaky Butter Pie Crust Pie Crust Pie Crust for a One-Crust Pie Good Quick Pie Crust |