Hi, im doing this chemistry internal assesment and im doing pie crust density with different types of fats! I tried your recipies out but i can't seem to get the 'lighter texture' of the butter, like the height of the crust. My butter vs shortening pie crusts seem are about the same height. I've followed everything step by step, including the cold butter, having different chunks etc. What other factors could explain why the pie crusts for shortening and butter be the same? Could it do with temperature and time cooked perhaps? What temp did you set your oven to? Thanks!

• Reply