Had to choose between butter and shortening for pie crust, picked wrong
I was making apple pies for a family gathering last weekend and got into a debate with myself over using butter versus shortening. Butter gives that great flavor but I've heard shortening makes the crust flakier and more stable. I went with all butter because I thought taste would win everyone over. Well, the crust tasted amazing but it slumped in the pan and the edges crumbled when I tried to cut slices. My sister-in-law said it looked like a disaster but tasted fine, which isn't exactly a win. Meanwhile my neighbor used half shortening and her pie held up perfectly. Has anyone else found a good ratio for mixing them that actually works?