by 
Kammio
ANSWERS: 10
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butta :) butter that is
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Shortening is the most common fat in piecrust these days. At one time it was lard. I have actually never made a piecrust with margarine.
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Butter.
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The thing that will make pie crusts the lightest and flakiest is lard.
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I use Crisco shortening stick they are kinda like butter sticks they way you can keep in refrigerator
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Try butter it is a lot better for you then margarine.
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I love the taste of butter and it really makes for a flaky crust like no other. But if you want to make it a bit tender as well as flaky, make a 1/3 of the fat lard or shortening. I prefer the results with lard.
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Margarine is a substitution for any of the good fats, lard butter and veg shortening. These all have their pluses and minuses ,but I like lard. Damn the arteries and full speed ahead
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Better Bake with Butter Moderation is the key
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Besides Crisco and butter, lard is sometimes used.
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