All Butter Vs Butter And Shortening Pie Crust
Pie crust is an essential component of any pie. A well-made crust can make or break the pie. Pie crusts can be made with a variety of fats, the two most common being all butter and butter and shortening. But which one is better? In this article, we will explore the differences between all butter and butter and shortening pie crusts.
All Butter Pie Crust
All butter pie crust is made using only butter as the fat. It is a simple crust to make, as it only requires flour, butter, salt, and water. The butter gives the crust a rich, buttery flavor and a flaky texture. All butter pie crusts are best for sweet pies, such as fruit pies or custard pies.
The downside of an all butter crust is that it is not as stable as a butter and shortening crust. Because butter has a lower melting point than shortening, an all butter crust can be more difficult to work with. It can also shrink more during baking, resulting in a less attractive pie.
Butter and Shortening Pie Crust
A butter and shortening pie crust is made using a combination of butter and shortening. The shortening provides stability to the crust, while the butter gives it flavor. The combination of the two fats results in a crust that is both flaky and stable.
Butter and shortening pie crusts are best for savory pies, such as quiches or pot pies. They are also a good choice for pies that need to hold their shape, such as pies with a lattice top.
Which One to Choose?
Choosing between an all butter and a butter and shortening pie crust ultimately comes down to personal preference. Both crusts have their pros and cons, and it is up to you to decide which one is best for your pie.
If you want a rich, buttery flavor and don't mind a less stable crust, go with an all butter crust. If you want a crust that is both flaky and stable, choose a butter and shortening crust.
Tips for Making the Perfect Pie Crust
No matter which type of pie crust you choose, there are a few tips you can follow to ensure that your crust turns out perfect:
- Use cold ingredients: Cold butter, shortening, and water will help create a flaky crust.
- Don't overwork the dough: Overworking the dough can result in a tough crust. Mix the dough until it just comes together, then stop.
- Chill the dough: Chilling the dough for at least 30 minutes will make it easier to work with and will help prevent shrinkage during baking.
- Use a light touch: When rolling out the dough, use a light touch. Pressing too hard can result in a tough crust.
Conclusion
Both all butter and butter and shortening pie crusts have their pros and cons. Ultimately, the choice comes down to personal preference and the type of pie you are making. Follow the tips above for making the perfect pie crust, no matter which type you choose.