Pie crust 101: Tips and tricks for taking your crust to the next level
October 19, 2017
Passionate pie bakers tend to have a religious zeal about what type of fat goes into their crusts, and not without good reason. “Fats and shortenings are absolutely critical to pies,” says Ernest Miller, research and development chef at Coast Packing Co., a major supplier of animal fats and shortenings for cooking, baking and frying based in Vernon. The type of fat determines flavor and can influence the final texture and color of the crust. Bakers tend to use one of three kinds — butter, shortening or lard — or a combination. But which, and why?