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Hot take: butter vs margarine for pie crusts is not even a contest
I spent last Sunday making 4 pies for a neighbor's BBQ and decided to test a theory. Used cold butter on two crusts and margarine on the other two. The butter crusts came out flaky and held together perfect. The margarine ones looked fine going in but turned into a greasy mess that stuck to the pan. Took me 3 hours to fix the damage and remake those two pies. Anybody else find margarine just isn't worth the hassle for pie dough?
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elizabethtaylor23d ago
My friend Martha swore by margarine for years until she tried making her grandma's pie crust recipe for Thanksgiving and it came out so greasy her cat tried to lick the pan while it was still hot.
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elliotadams23d ago
My grandmother swore by lard and her pie crust came out perfect every time, no cats involved.
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hill.andrew21d ago
... but see, that's where people go wrong. They think lard is just some oldfashioned grease that makes things heavy... but it's actually got the perfect fat content for flaky layers. My grandma used lard too and her crust was light as air... I bet your friend Martha's margarine was the problem, not the grandma recipe. Storebought margarine has too much water, it steams the dough instead of sealing it... that's why it gets greasy and the cat got involved in the first place.
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