Can I use butter instead of shortening when making a pie crust?

Answer 1

Yes. The flavor will be BETTER but it won't hold shape quite as well (tends to slouch or flatten out a little) Use frozen butter in the food processor for the best results. (all ingredients and tools should be cold. place in freezer an hour before making. this will keep crust flaky.) Process butter, flour, salt until butter is the size of peas. Add ice water and cider vinegar pulse 6 times or until it will hold together when pinched. gather up and roll into crust.

Rose Levy Berenbaum uses all butter in her Basic flaky crust recipe in the Pie and Pastry Bible. You can also use Lard, suet, goose fat (for savory pies) or cream cheese and butter for a truly rich crust.

I usually use butter unless I am making little leaves or fluted border.

Answer 2

Butter will give it more flavor. But it also depends on what type of crust you want. For a flakier crust, use butter, and a thicker heavier crust use shortening, and somewhere in between use a combination. Shortening is easier to work with, it melts at a higher temperature so it doesnt incorporate as easily when you are mixing it. But if you use cold butter, and dont overwork it, then your dough will still turn out.

Answer 3

yes you can...butter will make the crust flakier and it will have a richer taste. make sure when you cut the butter into the dry ingredients that the butter is chilled. take out of the fridge right before using.

Answer 4

Yes. I have always used butter, as I simply do not buy shortening or oleo, and it works very well.

Answer 5

if youre in a pinch you can use butter instead, but it wont be as good. shortening works best

Answer 6

Yes, the crust will be slightly different, but still good.

Answer 7

Yes! I do it all the time, and nothing bad happens. It taste the same!

Answer 8

Yes you can, but you will end up with a better crust if you use a little of both.
Here is the recipe that I use. It is moist and flaky.
3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking if you are making a cream pie, custard, etc., but not for fruit pies!!!
Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
Place metal pie pan(s) in the refrigerator to chill.
Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pan(s) from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

Answer 9

yes

Answer 10

Yuu can it will not be as flakey and it will taste a little different.