New answers tagged crust
I would just use the butter myself, and if you are going to use butter, use good quality butter. It will make your crust taste 10x better for sure.
Use the butter; historically margarine is a simulated butter in the first place, and you will probably get a better product, since butter tastes much better. You could use the shortening, but it will not help the flavor at all, and doesn't have the approximately 18% water that butter and margarine do, although this usually doesn't matter in a graham cracker ...
In my experience, baking blind then adding the filling and baking again is not the best....the pastry can catch on the edges....too well done. Personally I bake it all together until the filling has risen and is golden brown, leave to set for 10 mins then serve. Don't forget to brush the top of your pastry cases with egg before cooking...to make it richer ...
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