Wabi Sabi Posted July 1, 2011 Share Posted July 1, 2011 I need to make two quiches and a blueberry pie today. I have in my kitchen: -butter -goat butter -Spectrum shortening -fresh, non-hydrogenated lard Which fat (or combination of fats?) would you use for the quiches? I'm thinking half goat butter and half another fat, but not sure which one to use- shortening or lard? As for the blueberry pie I'm thinking half regular butter, but once again I'm not sure whether shortening or lard would be better for the other half. Thoughts? Quote Link to comment Share on other sites More sharing options...
Susie in SWVA Posted July 1, 2011 Share Posted July 1, 2011 I use 2/3 butter and 1/3 Spectrum shortening for all my piecrusts - sweet or savory. Susie in SWVA Quote Link to comment Share on other sites More sharing options...
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