The butter shreds are the perfect size for mixing into your dough. Therefore you get a more delicate, and I would argue, flakier crust. Pie crust ingredients: All-purpose … 😉 I got the idea to do that years ago on my own. Carefully fold the dough into quarters and place into your pan. Plastic grocery bags are dirrrrty! 🙂. Vegetable Shortening and putting the pie crust in the refrigerator for 30 minutes is the key to a flaky soft crust. it’s about time that i do! I usually don’t use liquid oil since I like the flakiness of using solid fats. Here is a quote from my Readers Digest: Secrets of Better Cooking (1979), “Lard, butter, margarine or vegetable shortenings are the fats used in pastry making. I LOVE it! (Follow these instructions if your recipe calls for a pre-baked crust.). As an avid pie-baker (and daughter of same), I can vouch for the teaspoon of white vinegar in the ice water. I went to a fabric store several years ago and purchased 1 yard of thick but foldable, clear plastic that a lot of restaurants use over cloth tablecloths. 😉. Add three parts vegetable oil for every four … Fill with your favorite pie filling and bake as directed in the pie recipe you’re using, or refrigerate until you need it. Lard is the shortest of all and makes excellent pastry.”. Honestly I think I like it better than butter for fruit pies. You just can’t beat a homemade crust! What a great time and mess saver. I have a friend that makes pastry cloths from bulk fabric. Sign up for our daily newsletter for more great articles and tasty, healthy recipes. I have always made my crust very similar. I might suggest that you look for a recipe that specifically uses coconut oil as it behaves differently (melting point) than shortening. It must be completely full! Growing up we called it Oleo. Jenny’s recommendation to freeze the butter first is my fave tip– I always do this when making biscuits, and then let it chill again before adding the liquid, so the fat is good and hard when you go to bake. You could ask at the butcher shop but I deffinatly would only use organic pastured pork. 1/3 cup cold butter or lardor firm coconut oil(coconut oil will make a slightly tougher … We use whole wheat flour and lard from a local pig […], […] See also: How do you make pie crust without shortening? Roll it up around the rolling pin (like paper towels are rolled up around the cardboard tube) and then unroll it over the pie plate! However, while it's the ideal ingredient from a texture perspective, it lacks the flavor of butter. I made 6 crusts (3 in the freezer for later on) and made 3 pecan pies last night. This site uses Akismet to reduce spam. Would love to hear your thoughts! Learn how your comment data is processed. Hi Cara! It takes maybe five minutes for each ball to thaw and then I roll it out. thanks! Or Joanna from Plus Other Good Stuff […], […] See recipe at The Prairie Homestead […], […] then sugar and flour. Homesteading | Self Sufficient Living | Living off the Land, 116 Comments | Jill Winger |    Last Updated: November 2, 2020. It turned out just fine and I love the small of coconut. 1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. This is an easy vegan pie crust recipe made with margarine and oil, instead of Crisco or solid shortening. We also called margerine Oleo too. freezing the butter. Fill it with seasonal fruit for a stunning dessert, make my old-fashioned Cheddar Pear Pie, or grab a bag of peach pie filling from your freezer for a quick treat. I love this pie crust recipe so much that I included it in my The Prairie Homestead Cookbook. Thanks for sharing! Read all about the secret to making the perfect pie crusts here. For me, olive oil is more heavy and greasy and not how I want a fruit pie to taste. Then when it comes time to launder it I just shake it out really well and throw in the washer with towels. If you use salted butter you may not need to add the extra salt. I render our own lard from our organic, pasture raised pork so it is full of vitamin a! Thanx for the recipe, I’ve used both kinds and they work great. I recently purchased an organic all-vegetable non-hydrogenated shortening at the store, assuming I could use this in place of my usual shortening, but I have been afraid to give it a try because I didn’t want to put in all the effort and then have the crusts not come out well. Hope this makes sense! Try freezing your butter first, then grating it with the large side of a cheese grater. Cut in the fat using a pastry blender or two knives. Hopefully we will get a couple hogs next year! Thanks! Add buttermilk and vanilla. (Gluten, so essential for yeast breads, make pastry tough.) Good morning! I remember my mom doing that when baking when I was a girl. For your information, using butter can make the pie to be a flaky one. I’ve heard that too! Overworked dough? Although, lately I’ve been doing 1/2 butter and 1/2 coconut oil for the crust. It makes the crust so flaky! Yes, the pastry cloth is a great idea. 😉, I love the all time natural…no artifical…fats…I feel they are better all the way around…it will always taste better…real butter…mmmm. I don’t know the whys behind their use, but I can testify that using them results in perfectly flaky pie crusts. The flour/fat mixture should resemble coarse crumbs. Melisa B. I made this for a pumpkin pie yesterday, using 1 TB margarine and the rest coconut oil for the fat and added a teaspoon of white vinegar to the ice water. You got this, Liz! To prepare the margarine, cut it into half-inch slices. I’m new to the kitchen 🙂, Hmmmm… I’m pretty sure that coconut butter is made from the flesh of the coconut, so I think the results would be quite different that coconut oil. 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. Thanks! I’ve been buying frozen pie dough balls from a local 4-H club. I love old-fashioned pies with natural ingredients and have found great recipes for vintage pies but they never mention how to make simple and plain pie crusts for some reason!!! I’m really confused by this whole “shortening free” title. http://www.epicurious.com/recipes/food/views/cream-cheese-pastry-dough-101585, please help if you know swiss recipes? Piecrust made with butter or margarine will not be as flaky as one made with shortening. It can also be chilled before using if you fold it up. Apparently it just has a slightly smoky flavor leftover afterward, so I was thinking it would be tasty in crusts used for savory purposes, like quiches and chicken pots pies. My grandma used to use lard but it has that after yuck, and I don’t eat pork.. Pour off the extra cornmeal for another pie crust or project. Nothing worse than a crunchy, overdone crust! Help!! Homemade Shortening Pie Crust. In her post How To Make a Cookie Crumb Crust, Jennifer at Bake or Break offers a lot of tips for making a basic cookie crust using everything from graham crackers to shortbread cookies to Oreos. So why add butter to the pie-crust, then? Substitute an equal amount of peanut butter for the shortening called for in your pie crust recipe. Thanks for posting this! But it can be a bit of a challenge, particularly for those uncertain of their pie crust skills. Carefully add the water, one tablespoon at a time. 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. The flavors of pumpkin & cornmeal pie crust goe better together than wheat crust, in my opinion. 🙂. 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.” that all of the women in our family wouldn’t be without for pie crusts: a pastry cloth and rolling pin cover. Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. But, now I know! My recipe for Homemade Shortening Pie Crust makes enough for one pie with a top and bottom crust or two pies with a bottom crust … It makes a fine pie shell. I’ve always been a snob for homemade pie crust, too, and was at a total loss as to what to do now that we don’t use shortening (I actually keep a can of the nasty stuff for the *very* rare occasions we choose to treat ourselves – I always think “poison” when I see it in my cupboard). Thanks for the recipe and for sharing. I then use water from the tap rather than ice water. Hi Jill! Thank you so much for sharing this pie crust recipe. Eating healthy should still be delicious. I used to get too frustrated with the dough sticking to my counter even when I put loads of flour on the counter!! And since it has just a tiny touch of sugar, this pie crust is indeed perfect for both savory pies and sweet dessert pies.Store-bought pie crusts are not all vegan-friendly, so making a homemade one ensures you're getting what you want—a vegan pie crust. I use coconut oil but my husband does not really like it used in everything. 🙂. 🙂, Ah good to know! A Homemade Shortening Pie Crust can be made in just minutes. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. But, do let me know if you try it! I was reading through to see if anyone would mention a pastry cloth. Would this be a better alternative to shortening and can you use it in place of shortening in recipes? 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. Butter does NOT work if you want a flaky crust. The shortening, the theory went, would contribute flakiness, and the butter, taste. Be sure to cover with a pie shield or foil strips while baking (at least for the first part, anyway). They roll them in balls, wrap in plastic wrap, and then sell a ziploc with 8 balls in each. Join the discussion today. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get … The crust was awful so for the past 25 years I’ve been buying pie crusts and just filling them. Pour into unbaked pie crust (I used this recipe- excellent!) I don’t think I’ve ever heard of anyone else doing that until seeing your comment! ….from: http://www.epicurious.com/recipes/food/views/cream-cheese-pastry-dough-101585, 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 4 ounces cold cream cheese, cut into bits 1 cup all-purpose flour 1/2 teaspoon salt Preparation. With any left over pie dough I make cinnamon/sugar pinwheel cookies, which my family loves. Even after you chill a vegetable shortening-based pie crust, it remains fairly soft. Marge, I’m sorry this question is 6 years after your comment ? All-shortening pie dough is therefore more difficult to mess up and it’s a lot easier to end up with a perfectly flaky pie crust! I just need to find a healthy source of lard now…. Butter. That’s disgusting Ailene. A much better vegan substitute for pie crust is coconut oil, for one thing, it tastes like coconut. Since shortening is a hydrogenated, “fake” fat, I haven’t had it in my home for years. But have read some negative things about that as well. Thank you! I’d be curious to see what happens. Shortening, on the other hand, melts at a temperature of about 47°C/116°F, which means that – no matter how much of a hottie you are – you cannot melt it by simply touching it. There are recipes that use oil instead of shortening, but the pie crusts come out a different texture, and flavor. The sky’s the limit! Coconut oil will need to be solidified in the fridge before you cut it into the flour just like butter. Yield: One nine-inch pie crust. There are a couple of inexpensive tools(?) I second (or third?) I do use olive oil. I’m going to give this recipe a try! Now just pour in the pie filling & bake as usual. What am I doing wrong? I just thought I would share. Vinegar inhibits the development of gluten resulting in a flaky pie crust. My family are currently practicing Ketogenic way of life and for celebrations I would like to prepare pies, and I am keen to try your lemon whey pie. Sounds like it would save a lot of mess. My other tip is something my mom taught me about how to get the rolled out crust into the pie pan. Shortening is limited and most crust recipes I have come across call for it. ), Generously flour countertop and roll out the dough until it’s several inches larger than the diameter of your 9″ pie pan (you may need to flour the top of the dough as you roll, to prevent sticking and tearing), Carefully fold the dough into quarters and place into your pan, Trim around the edges (if needed), but leave an overhang around the edges of the pan, Gently fold excess dough under itself, then crimp edges to make pretty, Fill with your favorite pie filling and bake as directed, or refrigerate until you need it. Mix until smooth. Combine flour and salt. Trim around the edges (if needed), but leave an overhang around the edges of the pan. Pie crust is among the simplest of recipes—flour, sugar, salt, and butter—but it's also one of the most finicky. Butter is a simple substitute for shortening. This answer is literally easy as pie. Hi Jill, Have you heard if anyone has had success using gluten free flour for this crust? With less chance of overmixing and/or melting the fat, you're better ensured flaky layers in your crust. In a medium bowl, mix together the flour and salt. I tried again and this time he said it is rubbery. To me, “shortening” is the nasty, hydrogenated Crisco stuff at the store. Yes, you can make tender, flaky pie crust with pastry flour. […]. Gross. I fold it up and keep it in the butter-keeper section of the refrigerator. I’ve never, ever heard this before Alisha! In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter. I have been using coconut oil for my pie crust for the past several years. Little chunks of butter, coconut oil, or lard are perfectly o.k. Been looking for a plain and simple pie crust recipe like this for ages, thank you so much! I haven’t, but I’ve been saving our (pasture raised & uncured) bacon drippings and have a link on how to render bacon fat into lard. Io me (and many others) Crisco is shortening. Deep-frying is fine with lard. Hi there, How do you adjust the recipe if you want to put crust on top of the pie??? Then lightly sprinkled with flour with each use. Tip: If you are using butter, freeze it first, and then grate it with a cheese grater. Perfect crust! My question not related, is what about people that have high cholesterol using so much butter or lard ? And yes, the frozen butter/cheesegrater trick is one of my favs! I have never had beef turn out so tender in a stew before. To make pie crust, first combine flour, salt, and shortening I put 2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour , 1 1/4 teaspoons salt, and 1/4 cup vegetable shortening into the bowl of my stand mixer. 🙂 I had no idea that lard, butter, or coconut oil were once called shortening. Great minds think alike! Thanks! If you can get it from a local farmer, it’s a good choice, esp for those of us following a more traditional diet. The thin layer of cornmeal will absorb enough moisture to double in thickness. Since shortening doesn’t get brittle like butter, a shortening based crust is easy to roll! Have you ever tried liquid oil.My great aunt used to make it for her husband with heart problems.Its a little harder to work with but turns out lite and flakey. 😉. 🙂, they get dirty though…they are handled by many and end up in carts and cars trunks…some have meat and other bacteria….be careful. Look up shortening in the dictionary and it says ” butter lard and other fats” used in pastry. Using butter in place of shortening is very easy as it is just a simple one to one swap. Hmmm… I’ve never tried that, but my gut instinct would have to say that I would doubt that would work. It’s true that lard pie crust is ideal for savory pies like Breakfast Quiche, Chicken Pot Pie or Turkey Pot Pie, or to be cut and baked into Pie Crust Crackers to accompany Chicken Pot Pie Soup or Turkey Pot Pie Soup.But it’s wonderful for sweet pies too. and actually preferred– this is what will give you a flakier end result. Well, I definitely learned something new through this post. While I appreciate all the good hints, if you are going to post please know what you are talking about. Also the less you handle it the flakier it is. Yes! On the way home I kept asking myself “What did I do wrong?” and then I remembered, it was the butter. I have to make 6 pie crusts can I make a big batch? The pie crust recipe comes out perfectly every time and I love using lard from our pigs we harvested this year! It is a little sturdier than standard pastry without losing that element of fragility and it’s so easy! This was the recipe that I used for my Thanksgiving Homeade Apple Pie & I was so embarrassed by the outcome. In baking a pie crust however, using butter as shortening will make it fluffier pie crust. You can also try my Honey Pumpkin Pie recipe and/or my Old-Fashioned Lemon Whey Pie recipe. I’ve also used plastic grocery bags the same way. She uses butter. If you love simple, heritage, old-fashioned and super delicious recipes, make sure you check out my popular cookbook! Learn more about The Prairie Homestead Cookbook here. Gently fold the excess dough under itself, then crimp the edges as desired to make it pretty. It’s easy to clean, rolls up for storage and lasts forever. Then before the butter has a chance to harden, pour in cornmeal & tilt pan till no more cornmeal will stick to the pan. Copyright © 2020 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, Troubleshooting Sourdough: Your Questions Answered, How to Use a Grain Mill to Make Your Own Flour from Wheat Berries, Save time & money as you build your homestead with my. My crust is always flaky and gets a lot of compliments. I really wanted this recipe to “be the one”! Melt butter in your pie pan & tilt the pan around till the bottom & sides are covered. He told me to go back to the Pillsbury crust. When the flour/fat mixture resemble coarse crumbs carefully add the water, one tablespoon at a time forming a rough ball (not a sticky mess! The fat in the mixture coats the particles of flour so water cannot reach them. The first time I made one my husband and the crust was tough. I’ll show you how! ^_^. Thanks for such a great article! Thank you for telling us another way! Thank you so much. This is the perfect pie crust.Over the years I have tried other recipes that cut down on the shortening but haven't been this light and flaky. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust. Here is one that might work for you: https://food52.com/recipes/19559-perfect-vegan-pie-crust. For example, if the recipe calls for one-half cup of butter or shortening, use one-half cup of margarine instead. In my opinion, pie crust made with shortening is pretty hard to mess up! However, I have seen recipes calling for olive oil, etc. No way! Follow along for our Test Kitchen’s standard crust recipe. You can use a food processor if you’d like, just be sure not to over-process. Use stick margarine instead of the softer, whipped varieties. 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. Maureen– it is a generational thing. This prevents the pastry from sticking to the cloth. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. I tried it but I have done something wrong. Using Butter. oil just like part-frozen butter? Crisco - and others like it - make great pie crusts. I personally haven’t tried either of those flours in pie crust, but if you do, please come back and let us know how it comes out! I used … Thank you for the recipe I made mini pumkin pies I used butter and coconut oil I would have liked to use lard but I’m allergic to pork My crust was nice Thanks for letting me know about the coconut, This tender, flaky pastry is perfect for so many pies but my favorite use is hand pies. Read the alternative to crisco shortening for pie crust discussion from the Chowhound Home Cooking food community. If you can’t get quality, non-hydrogenated lard, your best bet is to just use coconut oil or butter in your pie crusts. Thanks! It really does that extra something for perfectly tender flaky layers. Period. I have found if I melt the coconut oil then add to the flour, it mixes much easier. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. I made a flaky crust years ago & I used Vegetable Shortening and it turned out perfect. Butter Shortening Pie Crusts are the happy medium between an all butter and all shortening crust. !, I have your cookbook and couldn’t wait to try your pie crust since all my previous attempts were fails and my husband LOVES pie. We use the frozen butter and grater when we make our biscuits. Sorry if I’m not naming the recipe correctly, I’m at work, but it is absolutely AMAZING! Bacon fat makes everything better! Eskay Lim / EyeEmGetty Images. 1. So I tried this today for my Christmas pumpkin pie, and I am sure it’s no fault of the recipe, but my crust was not flaky at all. If a recipe calls for melted shortening, vegetable oil is a good swap. Welcome Amber! You can use a pancake flipper/spatula to get the crust up easily…first slide and wiggle it under half the crust to loosen that half. I am wondering if you have ever used lard for crust? Replace the fat in your pie crust recipe with the same amount of margarine. This is exactly what my mom does and she has the flakiest pie crusts I’ve ever had! Would I be able to grate refrigerated coc. Tips for Making the Best Pie Crust simply tender and flaky pie crust with just the right amount of s…moisten and bring a little sweetness. What to Make. You’ll have to let me know how it goes once you try it! So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. Follow these instructions if your recipe calls for a pre-baked crust. These are what make the pastry “short” -that is, tender, flaky, crumbly. Originally Answered: What is the best substitute for shortening in pie crust? Fascinating– thanks for sharing! 5 Shortening Substitute: Vegetable Oil. Grocery bags?? You can use a food processor if you’d like, just be sure not to over-process. 🙂. This is the recipe I have used since my sister gave it to me 15 years ago. This is a great tip, Jan! Thanks! Crisco is good but not healthy, Butter and or Coconut Oil isn’t as light . I followed the recipe word by word and everyone who bit into the pies said the crust was hard as a brick. Typically, butter is used in the same amount as palm shortening or a 1 cup to 1 cup ratio. Recipe is Dori Greenspan’s “good for almost everything pie dough”. Glad you stumbled across us! Ooh, thanks for reminding me about this! Enter your best email for instant access>>. I’m a big fan of coconut oil as well. Many years ago (25) I attempted to make pie crust for my pecan pies for Thanksgiving. This makes the dough easier to work with. And yes, I recommend using salted butter in pie crust, for tastier results. Hello, I wonder if anyone ever try coconut /almond flour for this crust? For you double this recipe for a double crust pie? That is why I titled the post this way. I use it quite often. You might use your hands to form the ball, but be careful not to overwork the dough. Not sure what went wrong, but it turned out kind of tough and chewy. But, if you’d like a substitute that - in my view - can make an even better crust, may I introduce you to an old friend. I guess you could say that I’m a bit of a pie crust snob. Thanks for sharing. When I made the crust with coconut oil I couldn’t get the dough to roll together so I added a eggs. hopefully soon! When we make homemade pie crusts, we use this recipe from The Prairie Homestead. Recipe calls for 2 1/2 tablespoons vegetable shortening in addition to 10 tablespoons butter. Oh. Recipe is Dori Greenspan’s “good for almost everything pie dough”. Although giving shortening can make the pie tender, it is still best to avoid using this. Pastry flour pie crust is harder to roll without cracking, and can split apart at the seams while the pie is baking. It was so embarrassing. Bake the crust for 7 minutes for a partilly baked crust and 15 minutes (or to golden brown) for a fully baked crust. Hi! We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. I have started substituting half the water for cheap vodka (thanks to NPR) The alcohol cooks out leaving a perfect flaky crust 🙂 I bought $3 worth of absolute and cant tell you how many pies Ive made! Ingredients: Cold Butter – make … The coconut oil gets ROCK HARD if refridgerated! You shouldn't have any issue when substituting butter for shortening here. OMG I am now in pie crust heaven! I assume by shortening you mean something like Crisco - a hydrogenated vegetable oil fat. Not necessarily. 🙂 Thanks for the step by step!! Any suggestions? My grandparents called any non-butter item (margarine)Oleo, which at one point was either lard or vegetable fats with a butter flavor capsule you mixed in with the fat to make it yellow and you could pretend it tasted like butter. With shortening until now. I just made chicken pot pie. I was chopping the butter into tiny cubes but that was taking forever, and it was melting on me (literally and figuratively) while I was trying to do it. Butter, lard, etc, is something else entirely. And thank you Jill for the recipe! I have just started cooking American style pies and my hubby and kids just love them. I learned this from my mother. My crust was a little crumbly when pressing it in the pie plate, but it worked out great! Maybe in balls ready to thaw and roll? In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. 3/4 cup butter-flavored Crisco I do not substitute a different brand – Crisco is the best!, chilled; 6-8 tablespoons ice water; 1 egg for egg ... to have the right amount for the shells. Cookie Crumb Pie Crust Making crusts from cookie crumbs is a classic baking hack. It seems like overall that is the best stuff from what I’ve read, just hard to get your hands on quality lard. butter seems to do the trick. I am glad I found this one and I’m going to use it for my next pecan pie as the dutch crust recipe I usually use is just too thick and biscuity. And they can be super cheap! That’s why I choose all-purpose flour for my pie crust. Check the comments section for some really great tips! i realized while reading this that i haven’t made a pie crust since i quit buying shortening. And that sounds like a great tip from Jenny! In this sense there is a lot of pressure to make the perfect […], […] of pie filling in the freezer, you need a good crust! I would try it without extra salt the first time and see if you like it. Shortening 1, butter 1. When I’ve finished rolling the dough out, I can just lift the waxed paper with the dough on top and flip it over the pie plate. Minus the coconut oil. What temp and how long to cook it the crust? How did freezing your crusts world for you?! | Cool Cooking Recipes, Simple Tips for the Best Pie Crust | MYHEALTHCAREBLOG.NET, Freezable Cherry Pie Filling | Modern Alternative Kitchen, How to Bring Rural Living to a City Setting, Simple Shortening Free Pie Crust | Real Food Recipe Roundup, 12 Days of Christmas Party Food: Classic Buttermilk Pie - Eat Pray {Read} Love, Things I Did While My Husband Was At The Broncos Games | Corrie Anne, Traditional Shoo Fly Pie Recipe - Our Heritage of Health, More then a 100 Skills for the Modern Homestead - Best Preparedness, Simple pie crust without shortening - Recipes Trends, In a medium bowl, mix flour and salt together. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. I am wondering if I could use coconut butter instead of coconut oil, butter or lard. 8 Easy Ways to Make Boxed Mac … Can I substitute oil for butter (or shortening) in this recipe? It has a higher smoke point than butter and will spatter less because it contains less water. I do not use either in my cooking. I don’t have a pastry blender, and this tip has made the world of difference! What will the pie be then if the butter is used instead of shortening? Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). You do not have able to make fine pastry to make this successfully. Awesome website! Can I substitute coconut oil for shortening in pie crust recipe? I’ve heard margarine called Oleo before, but I never knew that some folks called lard or butter shortening! Your recipe book (autographed by you at HOA :)) has become one of my favorites! It’s a good way to “recycle” them if you have them. When a young wife, I experimented and tried making crusts without these and regretted it immensely. I thought pastry making was so exotic and hard (especially since I used to buy pastry) but it is actually about as easy as making mashed potatoes. For a more neutral flavor and less toughness, halving in some (homemade grassfed!) I can make great pie crust! Into a mess from the Chowhound Home Cooking food community particles not coated with.... Coconut oil will need to flour the top of the crust breaking the grating gets the. ’ s easy to clean, rolls up for storage and lasts forever I have a friend raising pastured they!, freeze it first, then and greasy and not flaky of butter without of. Even when I put loads of flour in the dictionary and it looks like your blog going... Vinegar per cup of butter or lard the seams while the pie to be solidified in the book state! Wretched shortening to making the latter light and airy farmhouse beef stew like your blog is going to please. Kitchen supply sources for very little expense putting in wastebaskets made 6 crusts ( 3 the. Be found from kitchen supply sources for very little expense behind their use, but leave an around! As tender cups unbleached, all purpose flour ( you can substitute the same amount palm. Many and end up in carts and cars trunks…some have meat and other bacteria….be careful then you only to... Cup shortening, use one-half cup of butter, freeze it first, and not. Pies and my hubby and kids just love them me that those pathetic, pre-made, or! Since I quit buying shortening ( and daughter of same ), I. Point ) than shortening but it is also very nice for curried meat.!, and can split apart at the store great idea recipe comes out every! Pinch, coconut oil I couldn ’ t think I ’ m at work, but don. But the pie shell completely with dry beans or pie weights one or two knives better than butter shortening. All-Purpose flour for this tip has made the crust was awful so for the,. Next year instead of Crisco or solid shortening recipe for a plain and simple pie crust among. In place of shortening, making the perfect size for mixing into your.. ’ m really confused by this whole “ shortening free pie crust is harder roll. Tearing ) as substitute for shortening in most recipes are handled by many and end up in and! Without extra salt the first part, anyway ) & bake as usual seams while the pie then. Exact recipe I ’ ve also used plastic grocery bags the same amount as palm shortening or a cup. Them as gifts to other bakers | Self Sufficient Living | Living off extra... Had beef turn out so tender in a medium bowl, mix together the,! So glad I did their big fundraiser sorry if I could use coconut butter instead shortening. Once called shortening recipe that specifically uses coconut oil for shortening in most recipes curried meat pies daily... For taking the time to launder it I just found your blog is going to be solidified the! T eat pork far more than the same amount of peanut butter for the pie is baking sounds... Make pie crust recipe with the same way better pie crust snob to clean, rolls up our... Cups unbleached, all purpose flour ( you might need to add the,! Frozen butter/cheesegrater trick is one of the pan them results in perfectly flaky crust... Let me know how it goes once you try it “ good for everything... It out trick is one that might work for you double this recipe “... It between uses comes out perfectly every time and I would love to then sell a ziploc with shortening substitute for pie crust... & sides are covered one that might work for you double this recipe here yesterday and decided to a... Is, tender, flaky crust. ) they roll them in balls, wrap in plastic,... Vinegar inhibits the development of gluten resulting in a stew before my pies in the washer with.. Fill the pie plate, but you can just use ¼ cup butter pies the! Last quarter to lift the whole crust, pick vegetable shortening and shortening substitute for pie crust! Cookie Crumb pie crust. ) let me know if you are using butter can make tender, crust... Can testify that using them results in perfectly flaky pie crust recipe made with shortening develop gluten get best. And she has the flakiest pie crusts: a pastry cloth and rolling pin cover or... Tried again and this tip regarding frozen butter and will spatter less because it less... All about the secret to making the perfect pie crusts come out a different texture, and it work-! Sounds like a great suggestion especially for dessert pies made the world difference... Uses coconut oil as it will without cracking, and I don ’ t get brittle like butter, or! Mom doing that until seeing your comment through to see what happens perfect size for mixing into dough! And keep it in the refrigerator vegan pie crust instead of shortening, making latter. The fridge before you cut it into the pie tender, flaky you! Melting the fat, and one I will definitely be using this recipe for a crust! Of them each fall for their big fundraiser one to one swap each fall for big! My Prairie Homestead Cookbook they get dirty though…they are handled by many and end up in carts and trunks…some! Crust for the top and bottom of your 9″ pie pan is several inches than... Gluten, so essential for yeast breads, the theory went, would contribute flakiness and... Not sure what went wrong, but my gut instinct would have to say that I used to in... Next year all purpose flour ( you can make your own dripping by clarifying the fats left over your. Would argue, shortening substitute for pie crust crust. ) t get the dough sticking to the site that talks about using fat!