Shortening Vs Butter In Pie Crust. if you’re making a pie that requires a sturdy crust, such as a fruit pie, shortening is the better choice. Also, it's unwise to substitute shortening for butter when butter is essential for taste and texture (like in shortbread cookies). if you use shortening in place of butter for a flaky pie crust recipe, don't be surprised when the finished product doesn't turn out quite as flaky as expected. Flour does make a difference, but not as much as you might think. Generally speaking, shortening provides baked goods that are flakier and crumblier in texture. the fat and water content of butter and shortening are what create the differences in taste, texture, and even structure when baking with these two ingredients. when it comes to making the perfect pie crust, the choice between butter and shortening can be a contentious one. shortening pie crust doesn’t rise very much—which means you won’t get to enjoy the flaky layers you expect in a great pie. when it comes to flavor and fluffiness, numerous taste tests all say butter is the superior fat for your homemade pie crust. This is due to the lower water content.
from www.kingarthurbaking.com
Flour does make a difference, but not as much as you might think. the fat and water content of butter and shortening are what create the differences in taste, texture, and even structure when baking with these two ingredients. when it comes to flavor and fluffiness, numerous taste tests all say butter is the superior fat for your homemade pie crust. Also, it's unwise to substitute shortening for butter when butter is essential for taste and texture (like in shortbread cookies). if you’re making a pie that requires a sturdy crust, such as a fruit pie, shortening is the better choice. when it comes to making the perfect pie crust, the choice between butter and shortening can be a contentious one. Generally speaking, shortening provides baked goods that are flakier and crumblier in texture. shortening pie crust doesn’t rise very much—which means you won’t get to enjoy the flaky layers you expect in a great pie. This is due to the lower water content. if you use shortening in place of butter for a flaky pie crust recipe, don't be surprised when the finished product doesn't turn out quite as flaky as expected.
Butter vs. shortening King Arthur Baking
Shortening Vs Butter In Pie Crust Generally speaking, shortening provides baked goods that are flakier and crumblier in texture. when it comes to flavor and fluffiness, numerous taste tests all say butter is the superior fat for your homemade pie crust. Flour does make a difference, but not as much as you might think. if you use shortening in place of butter for a flaky pie crust recipe, don't be surprised when the finished product doesn't turn out quite as flaky as expected. This is due to the lower water content. shortening pie crust doesn’t rise very much—which means you won’t get to enjoy the flaky layers you expect in a great pie. the fat and water content of butter and shortening are what create the differences in taste, texture, and even structure when baking with these two ingredients. if you’re making a pie that requires a sturdy crust, such as a fruit pie, shortening is the better choice. Also, it's unwise to substitute shortening for butter when butter is essential for taste and texture (like in shortbread cookies). Generally speaking, shortening provides baked goods that are flakier and crumblier in texture. when it comes to making the perfect pie crust, the choice between butter and shortening can be a contentious one.
