Hi Gianne- The most important factor for your pie crusts is how you work the fat in, so it may just be a matter of reading up a bit more on the techniques of incorporating a more "chunky" flaked butter from pieces in contrast to the more "smeared" incorporation that tends to occur with shortening. If you are doing an experiment, then you would want to bake them the same temperature and time I would assume as a control, and around 375-400°F would be an average baking temperature. I am guessing that you are incorporating your butter into your crust a bit too much, which is causing it to turn out more like a shortening crust. Keeping the dough cold throughout the mixing and shaping is also important. I hope that helps and if you have any more questions, please feel free to contact our Baker's Hotline at 1-855-371-2253 and we'd be happy to provide you with further assistance at that time. Happy Baking! Jocelyn@KAF

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