I always use AA unsalted butter for my baking. However once in a while I have had to substitute regular butter. The kick is, the butter I buy comes from the local Amish and is without a doubt, the best butter we have ever had!!! Recently I had been struggling with my pie crusts being inconsistent. It was frustrating! I thought I had lost my "pie mojo"! Not sure if it has to do with the humidity we suffer in Oklahoma in the summer or not. The fix: add a dollop of coconut oil to my pie crust recipe, in which I use only unsalted butter. I do not like hydrogenated fats and never use them. The coconut oil is nearly the same texture as Crisco, and seems to keep the dough from getting glutinous, which is what the problem was. I have my mojo back!!!

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