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Why did my all-butter pie crust come out hard?

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Why did my all-butter pie crust come out hard?

visciole | May 11, 2010 10:54 AM

Normally I use part butter and part non-trans fat shortening (made of palm oil). This time I had only butter so I used all butter. The crust is hard and the part without filling is a bit crunchy. This never happened to me before. Also, the butter I used was European style with a higher fat content than usual. Can anyone explain?

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