All Butter Pie Dough | Fat….when making the perfect pie crust it’s all about the fat. Some swear by shortening and some swear by butter. For me it kind of depends on what I’m going for. If I want a lighter crust then I go with butter. Butter contains more water then shortening so when the crust bakes, the water is converted to steam, puffing up the crust. Sometimes the puffing can get out of control. The choice is as always up to you. Before you go on I must let you know….this is just a recipe. Since the All Butter Pie Dough can be used in many different types of pies or pastries the baking time will vary with each recipe.
Something I love about an all butter crust is…. well, the buttery taste! My favorite way to use all butter crust is when I make PEACH SLAB PIE.
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