Pie Crusts from scratch

[Tink3815]

For those of you who still make your pie crusts from scratch, what do you use as your shorting ingredient?

 

[tvguy]

My wife says half butter half Crisco per the King Arthur Flour company recipe.

 

[barkley]

flour, salt, oil, milk are the ingredients in my mom's old recipe that we use.

 

[LoveDaisy]

I’ve done all butter and butter and crisco. I use butter and crisco most often.

 

[LoveToDisney]

Butter flavored Crisco

 

[alohamom]

I am alos a half butter/half crisco person. I've done full butter and while it tastes really goos it can be a little tough.

 

[Tuffcookie]

Crisco shortening. The key is to not overwork your dough.

 

[irlandaise]

I highly recommend that you consider the pie crust recipe developed by food scientist J. Kenji Lopez-Alt when he was working for America's Test Kitchen. It uses a combination of butter and vegetable shortening:

https://www.americastestkitchen.com/recipes/3919-foolproof-pie-dough-for-double-crust-pie

But the really important ingredient is vodka, which adds moisture without triggering the development of too much gluten in the crust. Here's a detailed explanation of why he chose a combination of fats, and why he used vodka in place of some of the water:

https://www.americastestkitchen.com/articles/37-foolproof-pie-dough