what is the difference between pie crust made with melted butter and pie crust made with room temperature butter

Explanation:

The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. ... The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily.

The pros: Shortening has a higher melting point than lard or butter, so it's easy to incorporate into pie dough and roll out. ... It's also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.

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melted butter and pie crust to

made with room teper

Can you use margarine instead of butter for pie crust?

Margarine may not provide the flakiest crust, but you still can use it to easily create a masterpiece worthy of any filling. Replace the fat in your pie crust recipe with the same amount of margarine. For example, if the recipe calls for one-half cup of butter or shortening, use one-half cup of margarine instead.

Does it matter if butter is melted or softened?

Softened butter should still be cool, but malleable. It should be able to hold its shape and still firm enough that if you press your finger into it, the impression is clean. It should not be squishy, oily, or appear melted. Too-warm or melted butter loses its ability to cream and hold air when beaten.

Explanation:

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