Butter vs shortening in pie crust - not even close

I made two apple pies last weekend for a family dinner in Phoenix. One used my grandma's recipe with all butter, and the other used a popular blog's method with shortening. The butter crust was flaky and golden, the shortening one was pale and kinda greasy. My aunt actually asked if I forgot to bake the shortening pie long enough. Has anyone else found butter just wins every time for pastry?

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1 Comment

umabailey12h ago

Oh man, I feel this in my soul! I once tried a shortening crust thinking I'd save a few bucks and ended up with a pie that looked like a sad, pale ghost of a proper pastry. My dog literally sniffed it and walked away, which is saying something because that mutt will eat anything. I swear, butter is the only way unless you want your crust to taste like a greasy cardboard box.