What can I substitute for shortening in pie crust?
What can I substitute for shortening in pie crust?
These best shortening substitutes won’t give you the exact same texture—but they’ll work in a pinch.
- Shortening Substitute: Butter.
- Shortening Substitute: Coconut Oil.
- Shortening Substitute: Margarine.
- Shortening Substitute: Lard.
- Shortening Substitute: Vegetable Oil.
- Shortening Substitute: Vegan Butter.
Do you have to use shortening in pie crust?
The Theory: Conventional wisdom states that for a crust with the best flavor, you want to use all butter. But for a crust that’s easier to work with and comes out more tender and flaky, you need to cut it with a softer fat like shortening or lard.
Can I use butter in place of shortening for pie crust?
So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great. Piecrust made with butter or margarine will not be as flaky as one made with shortening. If you’re a fan of flaky, you may not want to substitute butter for shortening in pie crust.
What makes a pie crust tough?
Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.
Why does my pie crust fall apart?
If your pie dough breaks and crumbles when you try to roll it out, it’s probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! If your dough gets too warm, send it back into the fridge to chill out.
Can I use butter instead of shortening?
The answer is yes, butter or shortening can be used interchangeably in baked goods and can be used as a one-to-one swap. Butter contains 80% butterfat and about 20% water (naturally occurring). Shortening is 100% hydrogenated vegetable oil and contains no water.
How do you keep pie crust from getting tough?
Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold. Cut it into ½” pieces then put it back in the fridge in a single layer while you get the rest of your ingredients together.
Which is better pie crust with butter or shortening?
All things being equal,” she says, “there’s more fat per ounce of shortening than butter, and because shortening has a higher melting point than butter, it’s more forgiving to work with, so it might give the appearance of more tenderness.” But any pie crust should have enough fat, no matter the source, to produce a …
What is the best way to make a homemade pie crust?
1/3 cup cold butter or lardor firm coconut oil(coconut oil will make a slightly tougher crust, but still yummy) 4-6 Tablespoons cold water Instructions: In a medium bowl, mix together the flour and salt. 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.
Can you make a pie crust without shortening or butter?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either.
Should you put oil in the crust of a pie dough?
You should use the pie crust made with oil immediately after making the dough to prevent the oil from absorbing even more into the flour which will create an even greasier dough. 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.
How do you keep a pie crust from shrinking when baking?
Chilling the dough will keep it from shrinking when it is baking. Preheat the oven to 425°F (218°C) and bake for 10-15 minutes or until the edge and the bottom of the crust are nicely brown. Increased 1.5 Tbsp butter to 2 Tbsp butter to give better flavor. Reduced 3 Tbsp water to 1.5 Tbsp water to keep the pie crust light and flaky.
