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. Since shortening is a hydrogenated, “fake” fat, I haven’t had it in my home for years. The methodology of a good pie crust is very similar to that of a good biscuit (they are both “pastries”, after all). She cuts them to size and gives them as gifts to other bakers. and actually preferred– this is what will give you a flakier end result. Thanks for posting this! We use the frozen butter and grater when we make our biscuits. The crust was very hard. Awesome website! Period. I would try it without extra salt the first time and see if you like it. If you have a friend raising pastured pork they may be willing to share or give it to you. I also use a marble rolling pin that I refrigerate before using. If you love simple, heritage, old-fashioned and super delicious recipes, make sure you check out my popular cookbook! Thanks for a delicious pie crust, I’ll definitely be making this again!!! We also called margerine Oleo too. Can I substitute oil for butter (or shortening) in this recipe? Follow along for our Test Kitchen’s standard crust recipe. Cut in the fat using a pastry blender or two knives. And yes, I recommend using salted butter in pie crust, for tastier results. I don’t know the whys behind their use, but I can testify that using them results in perfectly flaky pie crusts. I usually don’t use liquid oil since I like the flakiness of using solid fats. I am wondering if I could use coconut butter instead of coconut oil, butter or lard. ð, You can make your own dripping by clarifying the fats left over from your roasts. This site uses Akismet to reduce spam. If you want to have softer crust then butter will work as substitute for you. Lard, Coconut oil, butter can all be considered shortening. Now just pour in the pie filling & bake as usual. What temp and how long to cook it the crust? Thank you for taking the time to respond ð. I use one or two pieces of waxed paper on top of the dough as well. And they can be super cheap! 1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. Hi Jill, Have you heard if anyone has had success using gluten free flour for this crust? You could ask at the butcher shop but I deffinatly would only use organic pastured pork. Io me (and many others) Crisco is shortening. Most of the lard you can purchase at the store is hydrogenated, so it’s really not a healthy option and actually quite similar to shortening (which is also an icky hydrogenated fat). Use cold fat, and do not, I repeat DO NOT, overwork the dough. Everything I’ve made in the book is amazing, and our favorite is the farmhouse beef stew. The crust was awful so for the past 25 years I’ve been buying pie crusts and just filling them. The coconut oil gets ROCK HARD if refridgerated! Many years ago (25) I attempted to make pie crust for my pecan pies for Thanksgiving. Follow these instructions if your recipe calls for a pre-baked crust. I used coconut oil and found the pastry to be very oily and not flaky. Usually when mine are tough it’s b/c I overworked the dough. http://www.modernbeet.com/archives/244 Jill, this is the link to the site that talks about using bacon fat in savory pie crusts. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The shortening, the theory went, would contribute flakiness, and the butter, taste. I’m new to the kitchen ð, 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. Eating healthy should still be delicious. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Everyone loves the rich and salty flavor of butter. You are looking for the dough to stick together and form a rough ball, but you don’t want a sticky mess. Coconut oil will need to be solidified in the fridge before you cut it into the flour just like butter. Cookie Crumb Pie Crust Making crusts from cookie crumbs is a classic baking hack. Your recipe book (autographed by you at HOA :)) has become one of my favorites! However, while it's the ideal ingredient from a texture perspective, it lacks the flavor of butter. It has a higher smoke point than butter and will spatter less because it contains less water. Glad you stumbled across us! Lard is the shortest of all and makes excellent pastry.”. Therefore you get a more delicate, and I would argue, flakier crust. Eskay Lim / EyeEmGetty Images. Unfold. I haven’t used lard yet, but I would LOVE to. It can also be chilled before using if you fold it up. Recipe is Dori Greenspan’s “good for almost everything pie dough”. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get … ð. If you want to make a pie crust for the top and bottom of your pie, just double the recipe. I’ll show you how! That’s disgusting Ailene. In Australia we don’t typically make many sweet pies; caramel tart and the occasional apple pie is about as far as my family have ever gone so I am enjoying making pies we’ve never tried. How do you bake simple shortening free pie crust? ….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. If you can’t get quality, non-hydrogenated lard, your best bet is to just use coconut oil or butter in your pie crusts. 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! A Homemade Shortening Pie Crust can be made in just minutes. I assume by shortening you mean something like Crisco - a hydrogenated vegetable oil fat. ), 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. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. You’ll have to let me know how it goes once you try it! (Follow these instructions if your recipe calls for a pre-baked crust.). Different words mean different things to different people. You do not have able to make fine pastry to make this successfully. Butter is a simple substitute for shortening. Hi! Chill the shaped pie shell for 30 minutes prior to baking; Preheat your oven to 375℉. Thanks for all your healthy home made recipes. Mix with other ingredients in your recipe and roll out as you would any pie crust. And don’t even try to convince me that those pathetic, pre-made, refrigerated or frozen crusts will do. Line the pie shell with parchment and fill the pie shell completely with dry beans or pie weights! Sorry about the stray from topic. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. Shortening is limited and most crust recipes I have come across call for it. Look up shortening in the dictionary and it says ” butter lard and other fats” used in pastry. !, 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. The fat in the mixture coats the particles of flour so water cannot reach them. Very interesting! I remember my mom doing that when baking when I was a girl. There are recipes that use oil instead of shortening, but the pie crusts come out a different texture, and flavor. Growing up we called it Oleo. Thanks! I will definitely be using this recipe the next time I make a pie ð. However, I have seen recipes calling for olive oil, etc. 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 have a question about Lard you can purchase at the store. The butter shreds are the perfect size for mixing into your dough. Fascinating– thanks for sharing! And yes, the frozen butter/cheesegrater trick is one of my favs! Has a yo e ever frozen this pie crust? Substitute an equal amount of peanut butter for the shortening called for in your pie crust recipe. 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. My crust is always flaky and gets a lot of compliments. Butter Shortening Pie Crusts are the happy medium between an all butter and all shortening 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. Err on the side of crumbly! Homesteading | Self Sufficient Living | Living off the Land, 116 Comments | Jill Winger | Last Updated: November 2, 2020. freezing the butter. We’re just starting out in homesteading, and it looks like your blog is going to be very helpful! I never though about the coconut oil making it tougher when it’s cold, but that’s a very good point. I love a tender, flaky crust that is just barely brown on the edges, never burnt or crispy. It makes the best pastry ever. I have started substituting half the water for cheap vodka (thanks to NPR) The alcohol cooks out leaving a perfect flaky crust ð I bought $3 worth of absolute and cant tell you how many pies Ive made! I love using coconut oil, but it does have the toughness factor as if you refidgerate your pie and don’t let it warm back up to room temp before serving. In a medium bowl, mix together the flour and salt. 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. The rolling pin cover resembles an open-ended sock and can also be seasoned with flour. Typically, butter is used in the same amount as palm shortening or a 1 cup to 1 cup ratio. Even after you chill a vegetable shortening-based pie crust, it remains fairly soft. I made a flaky crust years ago & I used Vegetable Shortening and it turned out perfect. With shortening until now. Carefully add the water, one tablespoon at a time. ð. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. 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. Get my best tips & recipes for transforming your kitchen into a farmstyle kitchen, no matter where you live! 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. The coconut oil is a GREAT suggestion especially for dessert pies. Been looking for a plain and simple pie crust recipe like this for ages, thank you so much! Crisco - and others like it - make great pie crusts. The problem with most modern day pie crust recipes is that they call for shortening. 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. Thank you! This was the recipe that I used for my Thanksgiving Homeade Apple Pie & I was so embarrassed by the outcome. It’s easy to clean, rolls up for storage and lasts forever. My grandpa always used lard, and let me tell you, it made the BEST pie crust! Little chunks of butter, coconut oil, or lard are perfectly o.k. ð. […] Simple Shortening-free Pie Crust Â« The Prairie Homestead | Return … […], […] in a puff pastry is very soft and does not fail to impress your guests at your next dinner party. You can use coconut oil for the pie crust instead of butter or shortening. This answer is literally easy as pie. That’s why I choose all-purpose flour for my pie crust. Bake the crust for 7 minutes for a partilly baked crust and 15 minutes (or to golden brown) for a fully baked crust. The one thing I hate about making pie is having to use the wretched shortening. I’d be curious to see what happens. I have just started cooking American style pies and my hubby and kids just love them. I tried again and this time he said it is rubbery. Here is one that might work for you: https://food52.com/recipes/19559-perfect-vegan-pie-crust. Help!! Sign up for our daily newsletter for more great articles and tasty, healthy recipes. Thanks for such a great article! 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. Then lightly sprinkled with flour with each use. ð, 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. Hello, I wonder if anyone ever try coconut /almond flour for this crust? Thank you so much for sharing this pie crust recipe. ð, Ah good to know! 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. These are what make the pastry “short” -that is, tender, flaky, crumbly. 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. Hi Ji! The flavor of butter is unmatched. Sorry if I’m not naming the recipe correctly, I’m at work, but it is absolutely AMAZING! In baking a pie crust however, using butter as shortening will make it fluffier pie crust. I found this recipe here yesterday and decided to be bold and give the recipe a try. Thank you so much. Know that lard is an animal product and if you want to eliminate animal fats from your diet, avoid lard. Jill, this is the exact recipe I’ve been using for my crust!!! I just made chicken pot pie. Gross. Hope this makes sense! Pecan Pie is a favourite! I’ve heard margarine called Oleo before, but I never knew that some folks called lard or butter shortening! I might suggest that you look for a recipe that specifically uses coconut oil as it behaves differently (melting point) than shortening. Marge, Iâm sorry this question is 6 years after your comment ? I’ve never, ever heard this before Alisha! Trim around the edges (if needed), but leave an overhang around the edges of the pan. Add buttermilk and vanilla. So why add butter to the pie-crust, then? I just need to find a healthy source of lard now…. I don’t think I’ve ever heard of anyone else doing that until seeing your comment! I second (or third?) 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 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 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. 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 do use olive oil. And that sounds like a great tip from Jenny! 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. So if you want a fat that’s easy to work with and makes for a flaky crust, pick vegetable shortening! I use coconut oil but my husband does not really like it used in everything. Minus the coconut oil. Then you only have to loosen that last quarter to lift the whole crust, lay it in your pan, and unfold it. 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! Shortening was Lard or Butter. I am wondering if you have ever used lard for crust? I tried it but I have done something wrong. For example, if the recipe calls for one-half cup of butter or shortening, use one-half cup of margarine instead. The first time I made one my husband and the crust was tough. Tip: If you are using butter, freeze it first, and then grate it with a cheese grater. This is a good thing! ð. Hi Jill! This makes the dough easier to work with. Shortening substitute in pie crust recipe Can I substitute coconut oil for shortening in pie crust recipe? Any suggestions? Read all about the secret to making the perfect pie crusts here. 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. Yes! Salted or unsalted butter? You got this, Liz! 8 Easy Ways to Make Boxed Mac … I sincerely hope you stopped doing that. Pour into unbaked pie crust (I used this recipe- excellent!) 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. For your information, using butter can make the pie to be a flaky one. It is a little sturdier than standard pastry without losing that element of fragility and it’s so easy! Using butter in place of shortening is very easy as it is just a simple one to one swap. I only use them for cleaning out the litter box or putting in wastebaskets. I then use water from the tap rather than ice water. Hi Jill! I’ve heard that too! While I appreciate all the good hints, if you are going to post please know what you are talking about. hopefully soon! He told me to go back to the Pillsbury crust. I don’t have a pastry blender, and this tip has made the world of difference! It’s a good way to “recycle” them if you have them. My question not related, is what about people that have high cholesterol using so much butter or lard ? As an avid pie-baker (and daughter of same), I can vouch for the teaspoon of white vinegar in the ice water. Thank you! […]. I have always made my crust very similar. I render our own lard from our organic, pasture raised pork so it is full of vitamin a! This is an easy vegan pie crust recipe made with margarine and oil, instead of Crisco or solid shortening. oil just like part-frozen butter? butter seems to do the trick. They roll them in balls, wrap in plastic wrap, and then sell a ziploc with 8 balls in each. 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 … I made 6 crusts (3 in the freezer for later on) and made 3 pecan pies last night. I used to get too frustrated with the dough sticking to my counter even when I put loads of flour on the counter!! Butter. I love this pie crust recipe so much that I included it in my The Prairie Homestead Cookbook. I LOVE it! And thank you Jill for the recipe! Thanks for this tip regarding frozen butter and a cheese grater! i realized while reading this that i haven’t made a pie crust since i quit buying shortening. The freezing makes it extra cold and the grating gets you the right sized crumbs of butter without danger of overmixing. Generously flour your countertop and roll out the dough until it is several inches larger than the diameter of your 9″ pie pan. Sounds like it would save a lot of mess. I think it is a result of the low melting temperature of the coconut oil. Cut in the fat using a pastry blender or two knives. OMG I am now in pie crust heaven! 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