Of course, Cynthia! Shortening will hold its shape better if you're making a decorative crust, but butter will tend to be a bit lighter in texture. And they each have their own distinct flavor. Our Classic Double Pie Crust uses some of both, for a nice compromise. You can learn more about how these two fats affect your pie crust here: Butter vs. Shortening: the great pie crust bakeoff. Happy baking!

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