Can I use butter instead of shortening for this pastry crust?

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2 Comments

Bunnee B. July 14, 2014
My experience in substituting butter for shortening is that the result is less firm. For example, cookies spread more and are thinner. I'm not sure if this would be true for a pastry, but I would chill it really well before baking.
 
nannydeb July 14, 2014
I've never subbed butter for this particular recipe, but it would have to be room temperature if you do. Then you would have to refrigerate the dough for about an hour before you roll it out. You can use your usual butter crust recipe for this tart too.
 
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