This is because unlike butter, shortening doesn’t contain water. Vegetable oil has a fairly neutral taste that won’t interfere with Many pie dough recipes use a combination of butter and vegetable shortening as fats. your pie crust? This crunchier texture holds true no matter what kind of oil you use. As lard lost its appeal in the second half of the 1900’s, vegetable shortening gained favor with the home cook. Making a pie crust with shortening is a classic way to ensure you have a soft flaky crust. For flaky crusts, go with the classic butter or coconut oil. Specializing in pop culture, film and television, her work appears on Star Reviews and various other websites. 1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. Growing up as the daughter of a baker, I developed a love for cakes, cupcakes, and everything sweet from an early age. Thanks! 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. While Using Butter. even more into the flour which will create an even greasier dough. Shortening, with its higher melting point, adds stability to a baking pie crust. For me, olive oil is more heavy and greasy and not how I want a fruit pie to taste. Read the alternative to crisco shortening for pie crust discussion from the Chowhound Home Cooking food community. Try those fat free crusts too for something totally new and healthy! The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. im trying to make apple pie but im out of shortening. 1. Save my name, email, and website in this browser for the next time I comment. The shortening, the theory went, would contribute flakiness, and the butter, taste. A pie crust made with oil will be greasier than one made with shortening or butter. A Web Experience brought to you by LEAFtv, Coconut Oil Online: Recipes and Tips for Using Coconut Oil Supreme, How to Use a 9-Inch x 13-Inch Pan for Monkey Bread. Honestly I think I like it better than butter for fruit pies. Add three parts vegetable oil for every four … 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! If a recipe calls for melted shortening, vegetable oil is a good swap. many states, making it illegal for restaurants to even use them! Coconut oil also lends a subtle tropical taste to the pie crust that compliments many kinds of pies. In fact, the measurements are pretty much the same; you can put half a cup of butter instead of half a cup of shortening. Type above and press Enter to search. Trans fats have actually been banned in using less fat. 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. 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. A much better vegan substitute for pie crust is coconut oil, for one thing, it tastes like coconut. Here are five great substitutes for shortening that will save the day pie. 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. Combine the flour, sugar, ... for 30 minutes. 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. I don’t mind using a little white flour for this recipe) 1/4 teaspoon sea salt. immediately after making the dough to prevent the oil from absorbing Substitute an equal amount of peanut butter for the shortening called for in your pie crust recipe. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. 3. These fat free crusts will be more firm, less flaky and also have a tendency to crumble a bit when cut. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. Vegetable oil will also work in a pinch Study after study has shown that consuming too many trans fats will lead to coronary artery disease by raising cholesterol. Some of these recipes call for shortening, while others require butter or margarine. Butter vs. shortening in pie crust: the flour. Many people are turning away from using traditional shortenings in baking and here is why- it is just not healthy. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. Not only is it possible, but you have options! I alternate between an all-butter crust and one that’s part vegetable shortening, part butter. Lard, like vegetable shortening, is easy to work with. Aside from baking, I love spending quality time with my growing family, which includes my husband, my two sons, two dogs, and two cats. Before the advent of vegetable shortening, lard was the fat of choice for pie crusts. 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. The thing you want is real leaf lard, pure rendered fat that comes from around the hog's kidneys. While you can make an oil pie crust, you can’t exactly substitute oil for butter or shortening in a pie crust. What could i use instead? Residing in Chippewa Falls, Wis., Jaimie Zinski has been writing since 2009. The coconut oil and butter should be cut into the flour and salt together with a blender or knife. 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. Really this crust is perfect for anything from Apple pie to Chicken Pot Pie and everything in between. 5 Shortening Substitute: Vegetable Oil. This doesn’t sound good! Before vegetable shortening was invented, lard was commonly used for this purpose in baking. When home cooks cannot use those fats in their crusts, they may choose margarine instead. I've seen it at a farmer's market, but I am unsure where else you would find it. 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. The “butter” answer is good, but I personally prefer lard. However, they do taste good and get the job done if a fat free crust is what you need! It doesn’t matter if you pie … Sprinkle the first 4-5 tablespoons over the crumbs and pulse twice. and you must admit, shortening does make one tasty crust! Use ¾ the amount of coconut oil as the recipe calls for in shortening. Vegetable shortening. Ingredients: n/a. But it is 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. Margarine may not provide the flakiest crust, but you still can use it to easily create a masterpiece worthy of any filling. Lard is our first choice if shortening is truly necessary. ), you still may have other reasons for wanting to look for ways to make pie crust without shortening. But what if you don’t have any shortening on hand? 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. You may use crunchy ... recipe and roll out as you would any pie crust. When using oil in place of shortening All of these are valid reasons for wanting to make pie crust without shortening! Add in cold shortening pieces and pulse just until crumbs start to form, 3-4 pulses. Eskay Lim / EyeEmGetty Images. For more firm crusts, use vegetable oil. The ingredients in pie crusts can vary, but typically crusts include lard, butter, shortening or a combination of these. This will make it easier to knead into your pie crust and the end result will be closer to your usual shortening pie crust. For instance, a recipe that calls for 1 cup shortening would use 3/4 cup vegetable oil. Consider increasing the amount of sugar and eggs in the pie recipe to counter the denser pie crust, recommends The Cook's Thesaurus. Both lard and shortening are almost entirely fat, without water that would activate gluten formation. Using butter in place of shortening is very easy as it is just a simple one to one swap. Follow along for our Test Kitchen’s standard crust recipe. It gets cold but not brittle. Many people find shortening to be bland and want a richer flavor in their crust than shortening can provide. Seems like it is time to go try out those new pie crusts without shortening- who needs shortening anyway? Then … …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. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. If you want to use oil rather than shortening, the first type of oil to turn to would be coconut oil. Zinski is pursuing a Bachelor of Arts in history at the University of Wisconsin. 4. However, the brick sold in the supermarket is likely to be hydrogenated, which isn't so good. You should use the pie crust made with oil Combine the vegetable oil with the dry ingredients, such as flour and salt, all at once. Flour does make a difference, but not as much as you might think. Shortening … If you're leery of butter, you may be tempted to substitute an alternative fat for your pie crust dough. Join the discussion today. 1. Ever wondered what vegetable shortening is? Lard makes wonderfully flaky pie crust and biscuits. Like butter, vegetable shortening is considered solid at room temperature with no flavor or smell. Use this mix to replace every ½ cup of shortening. Add 1/2 cup butter and 3/8 cup coconut oil for every 1 cup shortening called for in the recipe if you do not want to substitute vegetable oil. 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! Combine flour and salt. 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. Ingredients: Cold Butter – make sure your butter is rock solid cold, and use real butter (not margarine or low-fat). Add in water a tablespoon at a time until the flour appears slightly moistened. However, while it's the ideal ingredient from a texture perspective, it lacks the flavor of butter. While you can find shortening that doesn’t have trans fats (thanks science! slight reduction in fat will make the crust a little less flaky With less chance of overmixing and/or melting the fat, you're better ensured flaky layers in your crust. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. Pie crust may be rolled out ... (2 tops/3 bottom crusts). Coconut oil is solid when it is at room temperature (not too hot!) Recipe is Dori Greenspan’s “good for almost everything pie dough”. Well, that’s what people have been doing for ages clearly time for a change! Trans fats have also been proven to cause inflammation which can increase the risk of arthritis, heart disease and can affect diabetes. Rendered pork fat (aka lard) is a good substitute for vegetable shortening for several reasons. 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. No matter how much you ... to 5 single crusts. Recipe calls for 2 1/2 tablespoons vegetable shortening in addition to 10 tablespoons butter. That helps minimize the production of gluten, which can make crusts tough. Butter is a major flavor enhancer, but its low melting point can be an issue. (Lard doesn’t taste like pork unless it gets rendered with meat, as … If the recipe asks for 1 cup shortening, simply use one cup mashed banana and eliminate any water used in the recipe. Using butter in place of shortening is very easy as it is just a simple one to one swap. Yield: One nine-inch pie crust. Use this dough immediately! 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 … Cut in cold butter until mixture is crumbly. why would you want to put these harmful chemically created fats into 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. This While the butter contributes richness and flavor, the shortening helps ensure tenderness. 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.” Why the combination? It is made from soybean, vegetable or palm oil and is a very close substitute for lard. If you are looking to make pie crust without shortening because you want to eliminate the fat, there are a few options you have. 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