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"Light" Butter in Pie Crusts

Mwalls's picture

A friend of mine at work and I were discussing pie crusts the other day.  I make many pie crusts every year and I do use regular unsalted butter.  My friend, who is very nutritional conscience, wanted to know if "light" butter could be used in the preparation of pie crusts.  My immediate reaction was "no", because the fat in butter is instrumental in making pie crusts do their magic for flavor and flakiness. 

But, let me please turn to some experts.  Can "light" butter be used to make good pie crusts, or does the lack of fat make it an unwelcome addition to the pie crust chemistry?

Biscuit's picture

(post #64459, reply #1 of 5)

No, I'm 99% certain it is a bad idea.  "Light" butters are made that way with the addition of water, air and/or oils.  All of those things would be a bad thing in pie crust.  I think the resulting crust would be flat and greasy.

If you're afraid of butter - use cream.    Julia Child

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

CookiM0nster's picture

(post #64459, reply #2 of 5)

Ditto what Biscuit said. I don't think it would work.

Gretchen's picture

(post #64459, reply #3 of 5)

And one more "no". Too much "water".

BUT tell her, a slice of pie crust is not the end of the world!!

chiquiNO's picture

(post #64459, reply #4 of 5)

But a slice of good pie can be heavenly!!

Chiqui from way down yonder in New Orleans


Lee's picture

(post #64459, reply #5 of 5)

Definitely not!  "Light" butter has a higher moisture content and about half the fat of regular butter.  It's not intended to be used for baking.