What fat do you use in pie crust?

Posted by lemonfair, September 21, 2009 at 6:42 AM

It's apple pie time again, (about the only two crust pie that I make), and I'm wondering what fat you use in your dough. I grew up with lard crusts, and love them - incredibly flaky and tender. They have a distinctive flavor though, and I find guests and friends aren't terribly excited about the idea of a lard crust. (I can't find the higher quality lard some were writing about a couple of months ago.) I can't quite figure out how shortening can have no trans fats, and I never use shortening.

I've used butter for a few years, but the crust has a shorter flake than I'm used to with lard. Like the flavor, though. I'm wondering whether using a better butter with less water content would make a difference. I always use white pastry flour for my pies (available at King Arthur or the co-op).

What's your preference?

Post a Comment Favorite this!  (0)