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Thought my grandma's pie crust recipe was unbeatable until I tried the one from that bakery in Asheville
I always used her all-shortening method, but the bakery's version used half butter and half lard. The difference in flavor and flakiness was huge, like a whole new dessert. I made it twice last week just to be sure. Anyone have a go-to fat combo for their pastry?
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max_cooper215mo ago
Tbh that switch to buttermilk is a huge move. It's not just about the fat, that acid in the buttermilk really works on the flour. Honestly, I started using a splash of vinegar in my ice water for pie dough and it does the same thing, makes it way more tender without changing the taste. The cold butter and lard from the original post plus that little bit of acid is the real secret. It's like you get the flaky layers and they just melt in your mouth.
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miles_robinson205mo ago
My grandma's biscuit recipe called for all shortening. I thought it was fine until I tried half butter and buttermilk. Now I get it.
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the_parker5mo ago
Oh wow, I had the exact same thing happen with my mom's biscuit recipe. Hers was all shortening too. I switched to half butter and half cold buttermilk instead of regular milk. The butter gave it that rich taste and the buttermilk made them so tender. It was a total game changer, like they went from good to the best thing on the table. Honestly, I'll never go back.
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quinncoleman5mo ago
Yeah that splash of vinegar trick is legit. I do the same thing with my pie dough, it just works.
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