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Old 12-07-2007, 03:42 PM   #1
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Pre-mixing fats?

I used to just use all shortening, as my mom had, but lately I've been doing part butter. After cutting and stirring, it's not consistent though, so I realized it would probably be best to mix the butter and shortening beforehand (and then chill) before cutting in the fat. All that I'm wondering is whether I should slowly stir them together to minimize any air incorporation, or whip the **** out of them for fluffy fat. Not sure if one or the other will have a positive effect, or if it doesn't matter either way.


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Old 12-07-2007, 04:10 PM   #2
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I use an Altron Brown pie crust recipe that calls for cutting in butter then cutting in the shortening.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 12-07-2007, 04:20 PM   #3
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I've been using half lard half butter and not had much trouble.
Not that there's anything wrong with that.....
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