Originally Posted by TheAudioDude
Originally Posted by Mshenay
Yea, the shortening is what makes it magical! Butter adds a nice flavor but shortening adds a slitghy better texture since it's well all fat, where as butter is like 75% fat 25% milk Solids... the more fat the better in those rolled doughs!
Working with shortening is so much better. My grandma makes a shortening-based banana cookie (I've made them many times too) that's out of this world. Shortening is much more rich in taste compared to butter. I'm too impatient to wait for butter to come to room temp. anyways. For some reason, I think of people who use butter in crusts to be lazy.
Another thing, I rarely ever grease the dishes. I'm sure it has a lot to do with the shortening, but I've never had a problem with crusts sticking.
I use a mixture of peanut butter, peanut oil, and ground flaxseed as a substitute for shortening in your grandmother's recipe, and I think they're awesome that way!
Thanks again for sharing that great recipe, it's just that those of us with peripheral artery disease need to avoid trans fats.
As far as pie crust goes, it's much easier with shortening but I prefer a buttery crust. With proper technique (use ice water and refrigeration, keep the dough relaxed, don't overmix) it comes out great.