Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Subbing for shortening in a pie crust

Share:

Home Cooking 12

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!)

Want to stay up to date with this post?

Recommended From Chowhound