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Subbing for shortening in a pie crust

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Subbing for shortening in a pie crust

Japanecdote | Dec 9, 2010 02:46 PM

I'm planning on making the CI vodka pie crust for a pecan pie and it calls for part butter and part shortening. I can't get shortening where I am, so can I just use all butter for the recipe? Is it an equal trade or would I have to adjust the amount? Thanks!

(Also, if anyone has any good classic pecan pie recipes I'd appreciate them too!)

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