Cindercat
Sous Chef
Is there a significant difference in taste/texture/workability to justify the expense of using butter instead of shortening to make pie crust? I want my special ed class to have the experience and measuring practice from making apple pie totally from scratch but I am on a budget for the year. I'm trying to do more "from scratch" cooking with them this year since we have a "real" stove instead of a hot plate & toaster oven.