Final answer:
In volume production of pie doughs, shortening is often the most frequently used fat due to its cost-effectiveness and favorable baking properties. However, butter, lard, or margarine can also be used.
Step-by-step explanation:
The fat used more frequently in volume production of pie doughs can vary, but commonly, shortening is used because it is cost-effective and produces a flaky crust. Shortening is a type of fat that is solid at room temperature and often preferred in large-scale baking due to its ease of use and storage capabilities.
However, other fats such as butter, lard, or margarine can also be utilized depending on the desired flavor and texture. It's important to note that fats and oils in pastry making affect the density and heat insulation properties of the finished product, contributing to a light and tender pie crust. In food preparation, various forms of fat, including butter, mayonnaise, vegetable oil, and salad dressing, are historically utilized for different culinary needs.