Tag Info

New answers tagged


I've experimented a bit with liquid flavorings in tart crust (not specifically replacing butter -- I still had butter in there) and I find that it does tend to make the crust soggy, but if you are baking the crust first, you can cook it longer to counteract this and it comes out a little more like shortbread. I don't think I would recommend it, and I ...


I see three issues with omitting butter; Butter is a fat - a cooking medium that aids in heat transfer. It also acts as a browning agent (makes crusts 'crusty'), and it also contains lecithin, which is a binding agent. This helps hold the crust together. I have omitted butter/fat exactly once... to disastrous effect+. As for adding a flavorful liquid to ...

Top 50 recent answers are included