Sure thing, Ashley. Feel free to use 2 tablespoons of butter (28g) in place of the shortening or lard called for. You might find that your pie crust designs don't hold their shape quite as readily during baking (butter has a lower melting point than shortening), so it becomes extra important to chill your pie dough before baking. This will allow the gluten to relax and increases the likelihood that the shapes will remain distinct. Happy baking! Kye@KAF

• Reply