The way people keep using shortening in pie crusts is driving me crazy

I was helping my aunt sort through her recipe box last weekend and found her old lard pie crust recipe from the 60s. She kept talking about how nobody gets the texture right anymore because they swap in vegetable shortening without adjusting the water ratio. I tried her way with half butter half lard and it came out flaky but not greasy. Has anyone else noticed newer recipes just don't handle the fat the same way?

2 comments

2 Comments

grant_ross275d ago

...and here I was thinking my pie crusts were supposed to taste like cardboard with a hint of regret. Guess I'll dig up her recipe and see if I can finally stop making hockey pucks.

karenlee5d ago

Oh man, I've been there... it's rough but you'll get it!