And flaky crust is high on my personal favorite list. Pie people—that is, people (like me) who are obsessed with making pie—have been debating exactly what to use and how to use it for decades (maybe even centuries) and there are almost as many opinions about how to make pie as there are pie-crust recipes. Important Note: We found that all the fats we used, even if they were solid at room temperature, worked better when we were making the pie dough if they were chilled. It was pretty easy to work with and stayed together when rolling the formed crust into the pan. ), and you're eager to try new things for your guests to test and critique. The pros: Oil combines with flour and water very easily to create a dough. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. It's also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking. Substituting ghee or clarified butter for shortening in pie crusts will deliver a tender, flaky crust with a richer, more buttery flavor; just be aware that it will be a bit greasier and in some cases the crust might puff up slightly. (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.). That's why, with the rise of so many fat alternatives, you may be considering switching up your basic pie crust dough. Follow along for our Test Kitchen’s standard crust recipe. my mom taught me this. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Preheat oven to 375° F (190ºC). Patience is a virtue, and that's the quality I channel in order to I combat the finicky nature of an all-butter dough. Maybe that's why my favorite oil-based crust is actually in a recipe for a tart, not a pie—it's far easier to nudge a fragile dough into a tart pan than it is to drape, lattice, and crimp it in a pie. It's fairly easy to work with. To revisit this article, visit My Profile, then View saved stories. I use neutral oils like canola oil, safflower oil, and vegetable oil. Mix with other ingredients in your recipe and roll out as you would any pie crust. If you don’t want any sort of tropical … Easy as that!When using butter in place of shortening in your pie crust, make sure the butter is room temperature so that it has the same soft consistency as shortening. As Julia wrote of her classic pie crust dough, “A mixture of 3 parts butter and 1 part vegetable shortening will give a tender crust with a good buttery flavor.” Although it doesn't produce as flaky a texture as lard does, it more closely approximates the taste of butter. Do not use self-rising or bread flour. Sprinkle with water and stir until dough forms a ball. Offers may be subject to change without notice. Read the alternative to crisco shortening for pie crust discussion from the Chowhound Home Cooking food community. We cooked each dough at 400 degrees with pie weights for 15 minutes, then without the weights for another 10 until each crust was crisp and golden. Cooking Light is part of the Allrecipes Food Group. The pros: Lard produces an extremely crisp, flaky crust. Traditionally, pie crust is not vegan because it contains butter, shortening, or both. Let me break it down for you, one fat at a time: When you think of a lard-based pie crust, you might imagine an elderly woman named Ma cutting rendered fat from a dearly departed pig into hand-milled flour, looking out over the old homestead years ago. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Here's What Different Fats Do to Pie Crusts. Note: This blog post focuses on the difference between shortening and butter in pie crust, without examining the relative health benefits of each. The flavor of this dough will certainly affect whatever you are putting in it, so that needs to be taken into consideration. It has all the same properties as vegetable shortening – makes flaky pastries, has minimal spread in cookies, and has a clean flavor. Recipe calls for 2 1/2 tablespoons vegetable shortening in addition to 10 tablespoons butter. Next, mix your dry ingredients. Shortening substitute in pie crust recipe Can I substitute coconut oil for shortening in pie crust recipe? Butter. Oils like canola, coconut, or even olive oil can be used to make pie dough. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. How It Tastes: The flavor was the most natural and subtle. If you're leery of butter, you may be tempted to substitute an alternative fat for your pie crust dough. Using butter in place of shortening is very easy as it is just a simple one to one swap. Pastry: In a large mixing bowl, stir together flour and salt. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. it gives the crust flakier, and crispier texture. How It Tastes: The flavor is very neutral. The shortening, the theory went, would contribute flakiness, and the butter, taste. While many vegans use coconut oil as a butter replacement, the ingredient can be finicky when baking. The key is to treat the dough lightly, and don’t over-handle it. It did not require as much water when making the dough. Bakers, this is your season. How It Baked: This dough got the darkest and the crispest. My mom used half high-fat vegetable shortening. Ready to put it all together? Credit: Magone/Getty, Better Than Butter? Butter is … Just let it sit on the counter for a few minutes. If you got butter in the fridge, don’t hesitate to use it to replace palm shortening. How It Baked: Butter was used as our control dough. More flavorful oils like olive can add a rich, unique flavor to crusts, especially those meant for savory quiches or tarts. The cons: Good quality rendered leaf lard is hard to find. Before vegetable shortening was invented, lard was commonly used for this purpose in baking. This dough had a little more trouble staying together when rolling it out, but an experienced baker would find it completely manageable. Those reactions determine how flaky, doughy, or crispy a crust might be. Wrap each disk and refrigerate for at least 30 minutes. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. It did not get overly dark, and it had the flaky texture you love and expect from a classic pie crust. Swapping oil for shortening can cause the pie crust to be less flaky, but it will still come out of the oven hot and ready to eat. This dough was a favorite among taste-testers, but if you like a crisper pie dough, you would not like this one. And if your dough gets too warm while you’re rolling it out, stop and chill it for 15–30 minutes before you proceed. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. This chilling step will make the dough easier to handle and help it become nice and flaky when baked. My first choice if shortening is a solid, usually hydrogenated fat made from vegetable oil is a good about! Stephen Gibson / EyeEm / Getty, Credit: Credit: Credit Credit! 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