Thank you, PJ, for doing the test between butter and shortening! Pie crusts is the next challenge for me to take on and since my family has a severe lactose intolerance issue, butter is not always an option. Do you think if we added more water to the crust it will help with the steam and puffiness of the layers when it bakes? I definitely want to try the crust with the vodka, too. Thank you again for showing the difference between the two type of fats.

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