Here a fat, there a fat, everywhere a fat fat...

[samhexum]

Which Fat Makes the Best Pie Crust: Butter, Lard, or Shortening? Here's the Verdict

APPLE.NEWS

---

We tested three common fats to see which would produce the crispiest, flakiest pie crust.

 

[jeezifonly]

I've had fantastic crusts that are shortening, and others that are butter. We know butter adds water for steam to create the vacancies in the dough that make flakes, but all recipes also include water or milk, which also does the same thing.  

My huzz is an excellent baker, and has mastered a gluten free crust for me - not as flaky as I remember in the before times, but the absence of gluten prevents the toughness of overworked or under-chilled dough. GF can fall apart in working, and hard to get as thin as regular flour, but we serve it regularly now with no complaints! Trial and error of patience, timing, and handling technique of the baker reveals which fat and liquid work best.