You said that you preferred shortening for piecrust but you didn't break down the difference like you did for cakes and cookies. My aunt is famous in our family for making excellent pies. She uses Crisco in her piecrust and also a little apple cider vinegar. I have currently adapted her recipe to use butter and lemon juice because I prefer the flavors of those ingredients. But I understand that for some, the texture is more important.

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