Butter or shortening in pie crust - which one holds up better for hand pies?

I've been making hand pies for farmers markets around here for about 6 months now, and I keep going back and forth between using all butter or a butter/shortening mix. Last weekend I did a batch with straight butter and they tasted amazing but a couple of them leaked during frying and the crust was a little too fragile. Then I tried a 50/50 split yesterday for a batch of apple hand pies and they held together perfectly but the flavor just wasn't as rich. I'm wondering if maybe I need to chill the butter ones longer before frying or if the shortening is just the practical choice for something you're going to transport and sell. Has anyone else dealt with this tradeoff between taste and structure for portable pies?

3 comments

3 Comments

olivia_white931d ago

Try doing a butter crust with a bit of cornstarch mixed in the flour. It helps hold the fat in place without changing the taste much. Have you experimented with different chilling times before frying?

jessem591d ago

Yo @olivia_white93 that cornstarch tip is genius, I tried it last week and it totally saved my crust from getting greasy.

nina_taylor1d ago

Has anyone else noticed how the crust feels way lighter with cornstarch? I tried it last week and honestly, my pies have never been better. The texture difference is subtle but real, and it holds up to frying without turning into a greasy mess. I hear you on the chilling time thing. I used to skip it because I was impatient, but now I let my crust sit in the fridge for at least 30 minutes before rolling it out. It makes a huge difference in keeping the butter cold and the layers intact. I feel like this whole conversation is a lifesaver for anyone who's struggled with a soggy bottom. It's nice to see people sharing real tricks instead of just saying "practice more.