Questions & Answers from the Food Network
By foodnetwork.com
Tuesday, April 1, 2008
My boyfriend insists that a good pie crust must be made with shortening and not with butter. I prefer real butter. What is your verdict? - Rhonda Moody, Lexington, Ohio
The butter-vs.-shortening debate is a lively one, and not without merit on either side. The goal, when you're making pie crust, is to coat the flour with fat to keep it from binding with liquid. That coating needs to be done as gently as possible to create a tender dough without developing the gluten that leads to toughness.
MORE HERE 
Suzie 
Linear Mode
