Country Crock, Butter Substitutes for Shortening
I'm making a gluten free pie crust. The recipe calls for one cup shortening. I want to do a mixture of half butter, half shortening. (crisco) And online it says butter it is 80% fat and 20% water, and crisco is all fat, so to substitute butter for crisco, you'd have to accumulate for that missing fat in the butter. Now, I only have Country Crock original, and some websites said butter is 80% fat, some said 85%, etc. So I looked at the label to see what it said and all it says is 40% vegetable oil, which adds more confusion! So 1.) Can someone tell me Country Crock butter spread original's fat to water ratio? And 2.) If the recipe says 1 cup shortening, and I want to do half butter and half crisco, how do I account for the excess water in the butter? Add more butter? Less water from the 8 tablespoons of water in the recipe? Idk!! Please Help!!