Which ingredient is often included in recipes for pie crusts for structure?

Butter is often included in pie crust recipes to provide both flavor and structural integrity. When butter is mixed into the flour, it coats the flour particles, which helps to create a tender and flaky texture. The fat in the butter also contributes to the overall structure of the crust by shortening the gluten strands that form when flour is mixed with water. This gluten shortening is crucial, as it prevents the crust from being tough, allowing it to be more delicate and easier to work with.

In addition to flavor, the melting of butter during baking contributes steam and creates flaky layers, which enhances the overall structure and mouthfeel of the crust. This balance of tenderness and structural support is essential for a successful pie dough, making butter an indispensable ingredient in achieving a desirable pie crust.