Butter for flavor, shortening for flake, or both in one dough
Butter vs shortening pie crust, three doughs from one recipe: melting point, water content, flake against tenderness, and the substitution table by weight.
12 min read
Tag: pie crust
The pie shell slumped because the gluten never rested
Why a pie shell shrinks, and how to blind bake pie crust so the walls hold: two rests, cold fat, two pounds of weights, and the freezer step that works.
14 min read