Butter vs shortening for super flaky pie crust, I picked butter and it worked out way better than I expected

Used butter instead of shortening for my apple pie last Sunday and got those big visible flakes I've been chasing for months, but now I'm wondering if shortening holds up better when you're working with a really wet filling?

2 comments

2 Comments

jade73829d agoMost Upvoted

Nah butter actually holds up fine with wet fillings, just chill the crust more.

ninabutler29d ago

I used butter for my last three pie attempts and the first one came out looking like a geology project with all those layers but then my filling leaked everywhere and I had to serve the pie with a spoon. That's on me for not chilling the crust long enough though I think. Still waiting for the day my crust doesn't look like a failed science experiment. Do you think prebaking the bottom shell helps with the wet filling issue or am I overthinking this?