My go-to cookbooks for old-fashioned desserts like double-crust fruit pies all use a bit of shortening in the crust in addition to the butter. I also have a number of ancient cookie recipes I'd like to make that require shortening in addition to the butter.
First, I'm not entirely sure why these recipes require both fats but I'm guessing if I just substituted butter for the shortening there would be issues because of the composition of the butter, ie: milk solids, moisture content, etc., or that the crust or cookies might simply brown too much if made with all butter. Just what would happen if I used all butter in place of the shortening?
Second, I'd rather forego the hydrogenated products and am wondering if lard would be a good substitute? How would the final product differ from that made with shortening? I'm sure lard is what people used for eons before Crisco was invented. I've googled it and find that Goya makes un-hydrogenated lard which should be easy to find where I live.
Thanks in advance!