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! 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. slight reduction in fat will make the crust a little less flaky I alternate between an all-butter crust and one that’s part vegetable shortening, part butter. You may use crunchy or smooth peanut butter. While you can find shortening that doesn’t have trans fats (thanks science! As you can see, there are many ways to make a delicious pie crust without shortening. Making a pie crust with shortening is a classic way to ensure you have a soft flaky crust. Seems like it is time to go try out those new pie crusts without shortening- who needs shortening anyway? NEVER FAIL FLAKY PIE CRUST. 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. 4. Butter is a major flavor enhancer, but its low melting point can be an issue. Flour does make a difference, but not as much as you might think. No matter how much you ... to 5 single crusts. 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. 1. For instance, a recipe that calls for 1 cup shortening would use 3/4 cup vegetable oil. Like butter, vegetable shortening is considered solid at room temperature with no flavor or smell. Add in water a tablespoon at a time until the flour appears slightly moistened. Add three parts vegetable oil for every four … With less chance of overmixing and/or melting the fat, you're better ensured flaky layers in your crust. Honestly I think I like it better than butter for fruit pies. Margarine may not provide the flakiest crust, but you still can use it to easily create a masterpiece worthy of any filling. clearly time for a change! in pie crust, you will notice that the dough is much greasier despite Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. When using oil in place of shortening Aside from baking, I love spending quality time with my growing family, which includes my husband, my two sons, two dogs, and two cats. Or maybe you just don’t want to use shortening and are wondering if there is another way. Save my name, email, and website in this browser for the next time I comment. It is also very nice for curried meat pies. You should use the pie crust made with oil The coconut oil and butter should be cut into the flour and salt together with a blender or knife. This will make it easier to knead into your pie crust and the end result will be closer to your usual shortening pie crust. Mix with other ingredients in your recipe and roll out as you would any pie crust. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get … However, while it's the ideal ingredient from a texture perspective, it lacks the flavor of butter. The shortening, the theory went, would contribute flakiness, and the butter, taste. https://thetoughcookie.com/2014/05/12/all-shortening-pie-crust For me, olive oil is more heavy and greasy and not how I want a fruit pie to taste. If you are looking to make pie crust without shortening because you want to eliminate the fat, there are a few options you have. 1. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. Using Butter. Study after study has shown that consuming too many trans fats will lead to coronary artery disease by raising cholesterol. Trans fats have actually been banned in 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. This crunchier texture holds true no matter what kind of oil you use. Combine flour and salt. Combine the flour, sugar, ... for 30 minutes. What could i use instead? Both of these fat free options will give you a good pie crust but they will be quite different than your traditional crust that uses shortening or fat. shortening is 100% fat, butter is about 85% fat and 15% water. Using butter in place of shortening is very easy as it is just a simple one to one swap. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. Join the discussion today. Add three parts vegetable oil for every four parts shortening called for in the directions. Many people find shortening to be bland and want a richer flavor in their crust than shortening can provide. A much better vegan substitute for pie crust is coconut oil, for one thing, it tastes like coconut. your pie crust? I've seen it at a farmer's market, but I am unsure where else you would find it. Lard, like vegetable shortening, is easy to work with. Butter vs. shortening in pie crust: the flour. Lard is our first choice if shortening is truly necessary. This 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. Butter is a simple substitute for shortening. This is because unlike butter, shortening doesn’t contain water. 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. 5 Shortening Substitute: Vegetable Oil. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. https://www.allrecipes.com/article/what-is-vegetable-shortening It is made from soybean, vegetable or palm oil and is a very close substitute for lard. Residing in Chippewa Falls, Wis., Jaimie Zinski has been writing since 2009. 3. Thanks! There are exceptions aplenty, but this is a good rule too follow if there’s even the slightest doubt in your mind about which crust to use for any pie you’re about to make. 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. Shortening … As lard lost its appeal in the second half of the 1900’s, vegetable shortening gained favor with the home cook. 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! 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