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Nov 23, 2010 09:40 AM

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?

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  1. Yes, to #!. 3 cups of flour, tablespoon of sugar, 1/2 tsp salt, 4 oz. flour, 4 oz crisco, ice water.
    Yes to #2

    4 Replies
    1. re: roxlet

      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. re: greygarious

        I agree w/ greygarious--I prefer all butter and would refrigerate overnight. Lard is good but it's harder to get good lard.

        1. re: greygarious

          I sometimes do all butter, and I sometimes do both. I think it depends on the filling. All butter certainly tastes better, but if the filling is really rich sometimes I prefer a combo.

          1. re: greygarious

            We can agree to disagree, and everyone does when it comes to pie crust. I feel that shortening makes the pie crust more tender, but that you need butter for flavor.

        2. 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.

          Good luck!

          1. Yay! Thank you all for your repsonses, you have helped me GREATLY!!