What makes better pie crust butter or lard?

Which is better for baking lard or butter?

Lard and butter are both used in baked goods, but there are some properties of lard that make it a favorite of many bakers. The melting point of lard is lower than butter, which means that more air and steam are released during bake times. This results in greater leavening and a flakier texture in baked goods.

What two types of fat is best for making a pie crust?

There are two main types of fat you'll see in pie dough recipes–butter and shortening. Well, three if you count lard. Shortening, and lard for that matter, are pure fats. They cut easily into flour and make flaky pie crusts.

Which fat will produce the most flaky pie crust?

lard Many bakers insist that lard, rendered from pure pig fat, produces the most incomparably crisp, impossibly flaky crust. In fact, lard was once commonly used for pie dough, until it was largely replaced by commercially available vegetable shortening in the early 20th century.

Why is lard better than shortening for pie crust?

Lard: If it doesn't make you squeamish, lard makes an incredible pastry crust. It chills nicely and doesn't break down under heat as quickly as butter. This makes for a relatively flaky crust if handled properly. While it's not as tasty as butter, it's flavor is still less bland than shortening or oil.

Does fat make pie dough tough?

F Fat makes pie tough (tender) because it causes (inhibits) gluten development in flour.

Why do you put vinegar in pie crust?

The Theory: Gluten formation is inhibited in acidic environments, thus adding vinegar or lemon juice to a pie crust will keep it more tender. The Fact: Gluten formation is actually improved in mildly acidic environments—down to a pH of around 6 or so.

Does butter or shortening make better pie crust?

The pros: Shortening has a higher melting point than lard or butter, so it's easy to incorporate into pie dough and roll out. It's also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.

Does lard make good pie crust?

Pie crusts made with lard are flaky and crisp, while all-butter crusts have rich flavor and tenderness. Lard has a higher melting point than butter, making pastry easier to work with. Butter's lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness.