Types of Pies to make. Why the combination? Lard makes wonderfully flaky pie crust and biscuits. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. Sprinkle the first 4-5 tablespoons over the crumbs and pulse twice. Using butter in place of shortening is very easy as it is just a simple one to one swap. Coconut oil is solid when it is at room temperature (not too hot!) The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. For me, olive oil is more heavy and greasy and not how I want a fruit pie to taste. Honestly I think I like it better than butter for fruit pies. These fat free crusts will be more firm, less flaky and also have a tendency to crumble a bit when cut. That helps minimize the production of gluten, which can make crusts tough. however, the rich taste of butter will more than make up for the 4. A lower-protein pastry flour, like our Pastry Flour Blend, will inherently make a more tender crust (and will also be a bit more fragile when you're rolling it out). Try those fat free crusts too for something totally new and healthy! If the recipe asks for 1 cup shortening, simply use one cup mashed banana and eliminate any water used in the recipe. While you can make an oil pie crust, you can’t exactly substitute oil for butter or shortening in a pie crust. If you are looking to make pie crust without shortening because you want to eliminate the fat, there are a few options you have. However, they do taste good and get the job done if a fat free crust is what you need! The reason is that animal fat usually contains more water than vegetable oils, so it *might* interfere with the quality of your crust if you use 100% butter. For flaky crusts, go with the classic butter or coconut oil. For more firm crusts, use vegetable oil. So 1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. The first is to replace the shortening with mashed banana. With less chance of overmixing and/or melting the fat, you're better ensured flaky layers in your crust. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. Many pie dough recipes use a combination of butter and vegetable shortening as fats. Countless pie crust recipes are available in cookbooks and on the Internet. Salt – Don’t skip this, it brings out the flavor in the crust and is extra necessary when using shorting because it doesn’t have the same flavor as butter; Vegetable shortening – I like to use Crisco sticks … Making a pie crust with shortening is a classic way to ensure you have a soft flaky crust. and you should use the same ¾ ratio as discussed for coconut oil. After the pie bakes, it won’t be extremely greasy anymore but the crust will be more firm and less flaky than if you had used shortening or butter. (Lard doesn’t taste like pork unless it gets rendered with meat, as … If you want to use oil rather than shortening, the first type of oil to turn to would be coconut oil. Pie crust may be rolled out ... (2 tops/3 bottom crusts). even more into the flour which will create an even greasier dough. In fact, the measurements are pretty much the same; you can put half a cup of butter instead of half a cup of shortening. So, if your recipe asks for 1 cup shortening, use ¾ cup coconut oil. Type above and press Enter to search. Recipe is Dori Greenspan’s “good for almost everything pie dough”. Consider increasing the amount of sugar and eggs in the pie recipe to counter the denser pie crust, recommends The Cook's Thesaurus. NEVER FAIL FLAKY PIE CRUST. It has all the same properties as vegetable shortening – makes flaky pastries, has minimal spread in cookies, and has a clean flavor. Use this dough immediately! 1/3 cup cold butter or lardor firm coconut oil(coconut oil will make a slightly tougher crust, … Baking Kneads, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Many people are turning away from using traditional shortenings in baking and here is why- it is just not healthy. 1. Another advantage of using shortening and lard in flaky, tender pie crust and baked goods is that, as solid fats, they don't mix as completely with the dry ingredients as oils do. many states, making it illegal for restaurants to even use them! in pie crust, you will notice that the dough is much greasier despite This Combine flour and salt. If a recipe calls for melted shortening, vegetable oil is a good swap. Then … Like butter, vegetable shortening is considered solid at room temperature with no flavor or smell. Ingredients: Cold Butter – make sure your butter is rock solid cold, and use real butter (not margarine or low-fat). your 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. Or maybe you just don’t want to use shortening and are wondering if there is another way. Combine the flour, sugar, ... for 30 minutes. Shortening: The fat of choice for pie baking in the fifties and sixties, shortening has a very high melting point, which makes it very easy to mix into pie crust. It is also very nice for curried meat pies. im trying to make apple pie but im out of shortening. You should see a mixture of pea-sized crumbs and small crumbs. https://www.allrecipes.com/article/what-is-vegetable-shortening Growing up as the daughter of a baker, I developed a love for cakes, cupcakes, and everything sweet from an early age. the pie crust when you use butter rather than shortening. Vegetable shortening. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Save my name, email, and website in this browser for the next time I comment. Many people find shortening to be bland and want a richer flavor in their crust than shortening can provide. why would you want to put these harmful chemically created fats into Eskay Lim / EyeEmGetty Images. Lard is our first choice if shortening is truly necessary. As lard lost its appeal in the second half of the 1900’s, vegetable shortening gained favor with the home cook. You may use crunchy or smooth peanut butter. I alternate between an all-butter crust and one that’s part vegetable shortening, part butter. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. Butter is a major flavor enhancer, but its low melting point can be an issue. Recipe calls for 2 1/2 tablespoons vegetable shortening in addition to 10 tablespoons butter. Store-bought lard boasts a neutral character, not unlike its vegetable cousin, as well as a high percentage of good-for-you monounsaturated fats, per Dr. Weil. Maybe you are looking for a replacement to shortening because you just never have it in the house and don’t feel like buying it just for when you make pies. Coconut oil also lends a subtle tropical taste to the pie crust that compliments many kinds of pies. Cut in cold butter until mixture is crumbly. It also melts at a higher temperature than either butter or vegetable shortening… When using oil in place of shortening This doesn’t sound good! immediately after making the dough to prevent the oil from absorbing Add in cold shortening pieces and pulse just until crumbs start to form, 3-4 pulses. 1. Add in water a tablespoon at a time until the flour appears slightly moistened. You can also try a flaxseed replacement by using 3 tablespoons of flaxseed mixed with ¼ cup water. 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. Add three parts vegetable oil for every four parts shortening called for in the directions. …I will NEVER bake a pie in a crust containing Crisco or any other vegetable shortening: Almost all savory pies (especially meat-filled ones) are best with lard crust… and almost all sweet pies are best with all-butter crust. Press Esc to cancel. Ingredients: n/a. The only logical reason to specify 'shortening' *as well as butter*, is to suggest that you use some VEGETABLE fat instead of animal fat. Substitute an equal amount of peanut ... for in your pie crust recipe. The ingredients in pie crusts can vary, but typically crusts include lard, butter, shortening or a combination of these. Trans fats have actually been banned in shortening is 100% fat, butter is about 85% fat and 15% water. Butter is made up of water and fat, makes the pie crust less-flaky, but the rich flavor of it comes as a blessing for your crust. Vegetable oil will also work in a pinch A pie crust made with oil will be greasier than one made with shortening or butter. No one wants to give up that amazing texture that shortening provides but don’t worry, there are many ways to make a great pie crust without shortening! However, while it's the ideal ingredient from a texture perspective, it lacks the flavor of butter. You should use the pie crust made with oil Zinski is pursuing a Bachelor of Arts in history at the University of Wisconsin. Vegetable oil has a fairly neutral taste that won’t interfere with Follow along for our Test Kitchen’s standard crust recipe. Shortening substitute in pie crust recipe Can I substitute coconut oil for shortening in pie crust recipe? SUBSTITUTE FOR SHORTENING IN PIE CRUST. Lard, like vegetable shortening, is easy to work with. 5 Shortening Substitute: Vegetable Oil. Easy as that! Well, that’s what people have been doing for ages It gets cold but not brittle. Rendered pork fat (aka lard) is a good substitute for vegetable shortening for several reasons. Use ¾ the amount of coconut oil as the recipe calls for in shortening. Margarine may not provide the flakiest crust, but you still can use it to easily create a masterpiece worthy of any filling. Combine the vegetable oil with the dry ingredients, such as flour and salt, all at once. Ever wondered what vegetable shortening is? Before the advent of vegetable shortening, lard was the fat of choice for pie crusts. Butter Shortening Pie Crusts are the happy medium between an all butter and all shortening crust. Lard. This is because the technique for making a pie crust is a little different than regular pie crust. https://thetoughcookie.com/2014/05/12/all-shortening-pie-crust While Substitute an equal amount of peanut butter for the shortening called for in your pie crust recipe. For instance, a recipe that calls for 1 cup shortening would use 3/4 cup vegetable oil. Residing in Chippewa Falls, Wis., Jaimie Zinski has been writing since 2009. Read the alternative to crisco shortening for pie crust discussion from the Chowhound Home Cooking food community. The consistency of the dough will more oily and should be used right away or else the oil in the dough will begin to separate from the other ingredients. Read all about the secret to making the perfect pie crusts here. Hi, I’m Sarah. While the butter contributes richness and flavor, the shortening helps ensure tenderness. Shortening … The crust will still taste delicious and be suitable for any kind of pie but you will definitely notice the difference when making a pie crust without shortening! But it is Really this crust is perfect for anything from Apple pie to Chicken Pot Pie and everything in between. The shortening, the theory went, would contribute flakiness, and the butter, taste. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. Both lard and shortening are almost entirely fat, without water that would activate gluten formation. Not only is it possible, but you have options! I don’t mind using a little white flour for this recipe) 1/4 teaspoon sea salt. This is because unlike butter, shortening doesn’t contain water. Add three parts vegetable oil for every four … But what if you don’t have any shortening on hand? This will make it easier to knead into your pie crust and the end result will be closer to your usual shortening pie crust. What could i use instead? Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. It’s easy to understand why! Use this mix to replace every ½ cup of shortening. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. No matter how much you ... to 5 single crusts. It doesn’t matter if you pie … Before vegetable shortening was invented, lard was commonly used for this purpose in baking. You may notice a slight difference in clearly time for a change! 3. As you can see, there are many ways to make a delicious pie crust without shortening. It is actually the source of the light flakiness we desire in pie crusts and biscuits. Some of these recipes call for shortening, while others require butter or margarine. A much better vegan substitute for pie crust is coconut oil, for one thing, it tastes like coconut. and will therefore be able to blend into the pie crust like shortening. and you must admit, shortening does make one tasty 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. Butter vs. shortening in pie crust: the flour. Yield: One nine-inch pie crust. This crunchier texture holds true no matter what kind of oil you use. 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.” Butter is a simple substitute for shortening. In fact, lard was once commonly used for pie dough, until it was largely replaced by commercially available vegetable shortening in the early 20th century. ), you still may have other reasons for wanting to look for ways to make pie crust without shortening. While you can find shortening that doesn’t have trans fats (thanks science! Thanks! The coconut oil and butter should be cut into the flour and salt together with a blender or knife. I've seen it at a farmer's market, but I am unsure where else you would find it. 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. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get … Flour does make a difference, but not as much as you might think. the taste of your pie. change. Here are five great substitutes for shortening that will save the day pie. 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