All butter pastry

Does anyone know where I can buy All Butter Pastry? It seems that everywhere only sells that type made with vegetable oil.

Hi,

The vegetable oil or lard will make pastry have good texture and more crunchy.

If you want all butter pastry or no artificial ingredient is to make it yourself, it's not difficult. The best pastry is made with lard.

Hope it will help!

Flakiness in the making of pastry has to do with the kind of fat used...


Lard (and beef tallowas seen in some commercial cookies) and vegetable shortening are both very solid (and therefore hydrogenated) fats, which serves well to "shorten" the gluten molecules in the dough...


The above are also 100% fat, whereas butter is 80% fat and 20% water... so the effect once mixed with the flour are different... and butter is not considered to make the most flaky pastries...


That is why you don't see commercially produced pasrtries made with butter... Some actually put in part butter for the taste of it... but would still have either animal-sourced or vegetable-source shortening to do the bulk of the work in making the product flaky...


That said, you can indeed make your own all-butter pastry at home... It is not difficult but it sure is messy... If you are happy with the results then by all means carry on... If they are not flaky enough then you can try using Crisco (vegetable shortening）and see if you like the results... which, should be more or less like what lard will give you...


But if butter does give you the results you like, and you don't want to use lard or vegetable shortening... Then sorry, they haven't invented the right breed of cows for that yet...


Good luck with your search / experiment !!