Pie Crust Question
Okay two questions:
1. For a 2 crust butter pie crust should I use shortening AND butter or one or the other?
2. Can I make the crust the day before and refrigerate it and roll it out the day of?
I'll second roxlet on making the crust the day before and refrigerating. Let it sit on the counter ofr 10-15 min before rolling.
Disagree on the fat. I prefer all butter for flavor. Shortening is easier and helps with texture, but personally I would want either all butter or half butter, half shortening - never all shortening.
Butter/lard or all lard are also better than shortening, IMO.
1. Yes. This is my usual pie crust. Shortening for texture and butter for flavor.
2. Yes. Sometimes the crust is better if it's ripened a little.