What does Shortening cause in pie crust?

Shortening is a solid fat, such as butter, lard, or shortening. When it is added to the flour and water mixture, it coats the flour particles and prevents them from sticking together. This creates a flaky crust.

The amount of shortening you add to the pie crust will affect the flakiness of the crust. If you add too much shortening, the crust will be greasy. If you add too little shortening, the crust will be tough.

The best way to determine how much shortening to add is to experiment. Start with the amount recommended in the recipe, and then adjust it to your liking.