What is a key characteristic of shortening in pie crusts?

The key characteristic of shortening in pie crusts is that it results in flaky and tender crusts. This is primarily due to the way shortening interacts with flour. When shortening is cut into the flour, it coats the flour particles, which prevents gluten formation. Less gluten development contributes to a tender texture, as gluten can make baked goods tough if overdeveloped.

In addition, the solid fat in shortening creates layers as it melts during baking, which leads to the formation of a flaky texture. As the fat liquefies, steam forms between the layers of dough, contributing to the flaky structure that is desired in a pie crust. This optimal balance of tenderness and flakiness is what makes shortening a popular choice in pie crust recipes.