Piecrust made with butter or margarine will not be as flaky as one made with shortening. In a medium bowl, mix together the flour and salt. Perfect crust! This site uses Akismet to reduce spam. Thank you so much. I usually wipe my counter top with a quite damp cloth then place two pieces of waxed paper down to roll my dough on instead of relying on flouring the counter. and actually preferred– this is what will give you a flakier end result. Cut in the fat using a pastry blender or two knives. […]. You can use a food processor if you’d like, just be sure not to over-process. (Follow these instructions if your recipe calls for a pre-baked crust.). I use coconut oil but my husband does not really like it used in everything. The crust was very hard. If you want to have softer crust then butter will work as substitute for you. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. This was the recipe that I used for my Thanksgiving Homeade Apple Pie & I was so embarrassed by the outcome. Generously flour your countertop and roll out the dough until it is several inches larger than the diameter of your 9″ pie pan. I’ve heard margarine called Oleo before, but I never knew that some folks called lard or butter shortening! Ooh, thanks for reminding me about this! Any suggestions? Not sure what went wrong, but it turned out kind of tough and chewy. When a young wife, I experimented and tried making crusts without these and regretted it immensely. Everything I’ve made in the book is amazing, and our favorite is the farmhouse beef stew. Or Joanna from Plus Other Good Stuff […], […] See recipe at The Prairie Homestead […], […] then sugar and flour. But have read some negative things about that as well. Lard is a perfectly acceptable substitute for shortening in most recipes. With exceptional flavor depth, it heightens sweet and nutty flavors far more than your average homemade pie crust. Then lightly sprinkled with flour with each use. 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. ….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. Can I substitute oil for butter (or shortening) in this recipe? 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. How do you bake simple shortening free pie crust? If you pass it through a sieve or a fat separator first, you can easily use bacon/pork drippings or even chicken fat (schmalz in Yiddish) to make pie crust pastry. 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. 5 Shortening Substitute: Vegetable Oil. Recipe is Dori Greenspan’s “good for almost everything pie dough”. Sounds like it would save a lot of mess. Hi! So if you want a fat that’s easy to work with and makes for a flaky crust, pick vegetable shortening! I’m really confused by this whole “shortening free” title. I love this pie crust recipe so much that I included it in my The Prairie Homestead Cookbook. 🙂 Thanks for the step by step!! butter seems to do the trick. I haven’t used lard yet, but I would LOVE to. She uses butter. In this sense there is a lot of pressure to make the perfect […], […] of pie filling in the freezer, you need a good crust! http://www.epicurious.com/recipes/food/views/cream-cheese-pastry-dough-101585, please help if you know swiss recipes? Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. Unfold. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get … It has a higher smoke point than butter and will spatter less because it contains less water. With less chance of overmixing and/or melting the fat, you're better ensured flaky layers in your crust. That is why I titled the post this way. The coconut oil is a GREAT suggestion especially for dessert pies. She cuts them to size and gives them as gifts to other bakers. 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. What do you think? 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. What a great time and mess saver. Butter is a simple substitute for shortening. I just found your blog, and I’m so glad I did! Typically, butter is used in the same amount as palm shortening or a 1 cup to 1 cup ratio. If you use salted butter you may not need to add the extra salt. Add three parts vegetable oil for every four … Freezing the butter is a brilliant tip, and one I will be sure to use in the future. 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. Growing up we called it Oleo. Since shortening doesn’t get brittle like butter, a shortening based crust is easy to roll! 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. Thank you for taking the time to respond 🙂. If you have a friend raising pastured pork they may be willing to share or give it to you. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust. These are what make the pastry “short” -that is, tender, flaky, crumbly. Fill with your favorite pie filling and bake as directed in the pie recipe you’re using, or refrigerate until you need it. I’ve never, ever heard this before Alisha! Gently fold the excess dough under itself, then crimp the edges as desired to make it pretty. http://www.modernbeet.com/archives/244 Jill, this is the link to the site that talks about using bacon fat in savory pie crusts. I just thought I would share. i realized while reading this that i haven’t made a pie crust since i quit buying shortening. Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. This is now definitely my go to pie crust recipe. I’m going to give this recipe a try! I used to get too frustrated with the dough sticking to my counter even when I put loads of flour on the counter!! I LOVE it! 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! ), 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. 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. I’m not sure of their recipe but they make hundreds of them each fall for their big fundraiser. It is a little sturdier than standard pastry without losing that element of fragility and it’s so easy! In baking a pie crust however, using butter as shortening will make it fluffier pie crust. Get my best tips & recipes for transforming your kitchen into a farmstyle kitchen, no matter where you live! My other tip is something my mom taught me about how to get the rolled out crust into the pie pan. Carefully fold the dough into quarters and place into your pan. They roll them in balls, wrap in plastic wrap, and then sell a ziploc with 8 balls in each. 1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. I remember my mom doing that when baking when I was a girl. For example, if the recipe calls for one-half cup of butter or shortening, use one-half cup of margarine instead. Sign up for our daily newsletter for more great articles and tasty, healthy recipes. 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 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. I’ve heard that too! Pour off the extra cornmeal for another pie crust or project. I fold it up and keep it in the butter-keeper section of the refrigerator. With shortening until now. I used … 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. Book ( autographed by you at HOA: ) ) has become one of the pan around till the &! Teaspoon white vinegar per cup of margarine instead of shortening, use cup... 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