When it comes to baking the perfect pie, one question divides bakers: What makes a better pie crust Crisco or butter? Both fats have their champions, but understanding the science behind them can help you choose the right one for your next pie. In this guide, we’ll explore the differences between Crisco and butter, how they affect your crust’s flavor and texture, and which fat is best for different types of pies.
The Art of Pie Crusts: Butter vs. Crisco
The secret to a great pie crust lies in the fat you use. But why is fat so important? Both butter and Crisco help create a flaky texture by coating the flour in fat, preventing the formation of gluten. However, the type of fat you choose significantly impacts the end result.
- Butter: Contains about 80% fat and 20% water. When the butter melts during baking, the water creates steam, which leads to flaky layers. Butter also contributes a rich, deep flavor.
- Crisco (Vegetable Shortening): Crisco is 100% fat, meaning it melts at a higher temperature, giving the dough more structure and flakiness. However, it lacks the rich flavor of butter.
Flavor: Richness vs. Neutrality
When it comes to flavor, there’s no contest. Butter offers a deliciously rich taste that enhances both sweet and savory pies. Many bakers prefer an all-butter crust because the butter adds a unique, deep flavor.
Crisco, on the other hand, is neutral in flavor. It allows the filling to take center stage, making it a good option if you’re baking a pie with bold flavors, like chocolate or pumpkin, where you don’t want the crust to compete.
Pro Tip: For a pie that’s both flavorful and flaky, consider using a combination of butter and Crisco to get the best of both worlds.
Texture: Which Fat Makes a Flakier Crust?
Texture is often the deciding factor when choosing between Crisco and butter. Here’s how they stack up:
- Butter: Creates a sturdy, crispy crust with well-defined layers. The water content in butter causes it to melt quickly, creating steam pockets that lead to flakiness.
- Crisco: Provides a lighter, flakier texture because it doesn’t contain water, and thus, doesn’t release steam during baking. This results in more layers and a slightly puffier crust.
However, an all-Crisco crust can sometimes be too flaky, almost to the point of crumbling, making it harder to work with when slicing or serving.
Ease of Use: Which Fat is Easier for Baking?
If you’re a beginner, Crisco may be the easier option. It has a higher melting point, so it’s more forgiving in warm kitchens. This makes it ideal for novice bakers or those in warmer climates.
Butter, while trickier to work with due to its lower melting point, rewards careful bakers with superior flavor. However, it requires more precision. The dough must remain cold at all times, and it’s more sensitive to overworking, which can lead to tough pie crusts.
Combining Butter and Crisco for the Ultimate Crust
Many experienced bakers opt for a blend of both fats. By using butter for flavor and Crisco for structure, you get a crust that’s both flaky and delicious. This method gives you the best of both worlds, resulting in a pie crust that’s easier to handle and tastes amazing.
Try This: For a perfectly balanced crust, mix 50% butter and 50% Crisco. The butter provides flavor, while the Crisco ensures flakiness and ease of use.
Recipe: How to Make a Pie Crust with Butter and Crisco
Here’s a quick recipe to help you make a crust that combines the best of butter and Crisco.
Ingredients:
- 1 ¼ cups of all-purpose flour
- ¼ cup unsalted butter (cold and cubed)
- ¼ cup Crisco (cold)
- ¼ tsp salt
- 2-3 tbsp ice water
Instructions:
- In a large bowl, combine the flour and salt.
- Add the butter and Crisco, using a pastry cutter or your hands to combine until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, until the dough begins to hold together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for at least an hour before rolling out.
Taste Test: Butter vs. Crisco
The ultimate test of any pie crust is in the tasting. Let’s compare the results:
- All-Butter Crust: Offers a deep, savory flavor with a crisp, well-structured crust. Perfect for pies where the crust plays an essential role in the overall flavor, such as fruit pies.
- Crisco Crust: Delivers an extremely flaky texture but lacks flavor. This crust is ideal for cream pies or pies with a rich filling, where you want the texture of the crust to complement the filling rather than compete with it.
Real-World Testing: Butter vs. Crisco in Different Pies
Choosing between butter and Crisco largely depends on the type of pie you’re making. Some pies benefit more from the rich flavor of butter, while others are enhanced by the flakiness Crisco provides.
1. Best Pies for Butter Crusts
- Fruit Pies: For fruit-based pies like apple or cherry, where the crust plays a significant role in the pie’s overall flavor, butter is often the better choice. The richness of butter complements the tartness of the fruit, creating a delicious contrast.
- Tarts: Tarts, which require a sturdier crust to hold creamy fillings or custards, benefit from the crisp, well-structured texture that butter provides.
2. Best Pies for Crisco Crusts
- Cream Pies: For pies with rich, creamy fillings like chocolate cream or coconut cream, Crisco’s ultra-flaky texture provides a light, delicate crust that doesn’t overpower the filling.
- Double-Crust Pies: When making a double-crust pie, Crisco is easier to work with, especially for intricate latticework or crimping. Its higher melting point makes the dough more pliable and less likely to tear.
Experimentation Tip: Try combining both fats for pies that need both flavor and flakiness. This works especially well for savory pies like chicken pot pie, where you need the crust to be robust yet tender.
Common Mistakes to Avoid When Making Pie Crusts
Even experienced bakers can make mistakes when preparing pie crust. Here are some common pitfalls and how to avoid them.
1. Overmixing the Dough
- Why It’s a Problem: Overmixing your dough develops the gluten in the flour, resulting in a tough, chewy crust instead of the flaky, tender layers you want.
- How to Avoid It: Mix the dough just until it comes together. It should still look slightly crumbly but hold its shape when pressed.
2. Using Warm Fats
- Why It’s a Problem: Warm fats, whether butter or Crisco, melt too quickly in the oven, preventing the crust from forming those desirable flaky layers.
- How to Avoid It: Always start with cold butter and Crisco. If the dough warms up while working, chill it in the fridge for 10-15 minutes before rolling out.
3. Not Chilling the Dough
- Why It’s a Problem: Chilling the dough helps solidify the fat and relax the gluten, which prevents shrinking and ensures a tender, flaky crust.
- How to Avoid It: After mixing, always chill the dough for at least an hour before rolling it out. You can even refrigerate it overnight for better results.
Pro Tip: For step-by-step instructions on how to avoid these common mistakes, check out this Crisco Pie Crust Recipe.
Expert Opinions: Butter, Crisco, or Both?
We asked a few expert bakers for their opinions on the great Crisco vs. butter debate. Here’s what they had to say:
- Dorie Greenspan (Pastry Expert): “I always use butter in my pie crusts. The flavor it provides is unbeatable, especially for fruit pies.”
- Tom Whitman (Del Buono’s Bakery): “Crisco makes the flakiest crusts. It’s easy to work with and gives you that classic, light texture.”
- Sarah Carey (Everyday Food): “I mix both butter and Crisco. The butter gives flavor, and the Crisco gives that perfect, tender flakiness. It’s the best of both worlds.”
These opinions underline that the choice often comes down to personal preference and the specific type of pie you’re baking.
Frequently Asked Questions About Pie Crusts
1. Which is easier to work with: Crisco or Butter?
- Answer: Crisco is generally easier to handle because it stays solid at room temperature longer, giving you more time to roll out and shape the dough. Butter, while trickier due to its lower melting point, produces a richer flavor and crispier crust.
2. Can I mix Crisco and butter for pie crust?
- Answer: Yes! Many bakers swear by using a combination of both fats. This method provides the rich flavor of butter with the flakiness and easy handling of Crisco.
3. How do I keep my pie crust from shrinking?
- Answer: To prevent shrinking, always chill your dough before baking. Let the dough rest in the fridge after rolling it out and placing it in the pie dish. Avoid overworking the dough, as this activates the gluten, leading to shrinkage.
4. Should I blind bake my crust?
- Answer: Blind baking is essential for pies with a liquid or cream filling, such as custard pies or cream pies. It ensures that the crust stays crisp and doesn’t get soggy. Use pie weights to keep the crust in place while baking.
5. What’s the secret to a flaky pie crust?
- Answer: The key to a flaky pie crust is to keep the fat cold and avoid overmixing the dough. Cold butter or Crisco creates steam pockets in the oven, which leads to flakiness. Additionally, roll out the dough gently to avoid compressing the layers.
Final Thoughts: Butter vs. Crisco – Which Is Better?
At the end of the day, the best pie crust depends on your personal preferences and the type of pie you’re making. If you value flavor above all else, butter is the way to go. Its rich, creamy taste enhances any pie, particularly fruit-based or savory pies.
However, if you’re looking for ease of use and guaranteed flakiness, Crisco might be your best bet. It’s more forgiving in warm kitchens and provides a lighter, airier crust that’s perfect for cream pies.
For most bakers, the ideal solution is to combine the two. A pie crust made with both butter and Crisco offers the flavor of butter and the flaky texture of Crisco, giving you the best of both worlds.
Ready to experiment? Check out these quick dessert recipes to pair with your perfect pie crust!
By following these tips and understanding how butter and Crisco affect your pie crust, you’ll be well on your way to mastering the art of pie-making. Whether you prefer the rich flavor of butter or the flakiness of Crisco, your pies are sure to impress.