Also the less you handle it the flakier it is. Thanks for a delicious pie crust, I’ll definitely be making this again!!! Cut in the fat using a pastry blender or two knives. Thanks! We also called margerine Oleo too. Recipe calls for 2 1/2 tablespoons vegetable shortening in addition to 10 tablespoons butter. Carefully fold the dough into quarters and place into your pan. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get … Roll it up around the rolling pin (like paper towels are rolled up around the cardboard tube) and then unroll it over the pie plate! Flip that over the “stuck” half, then loosen one quarter (half of what’s left) and flip that over onto the remaining “stuck”quarter. 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. It’s true that lard pie crust is ideal for savory pies like Breakfast Quiche, Chicken Pot Pie or Turkey Pot Pie, or to be cut and baked into Pie Crust Crackers to accompany Chicken Pot Pie Soup or Turkey Pot Pie Soup.But it’s wonderful for sweet pies too. Io me (and many others) Crisco is shortening. And they can be super cheap! it’s about time that i do! | Cool Cooking Recipes, Simple Tips for the Best Pie Crust | MYHEALTHCAREBLOG.NET, Freezable Cherry Pie Filling | Modern Alternative Kitchen, How to Bring Rural Living to a City Setting, Simple Shortening Free Pie Crust | Real Food Recipe Roundup, 12 Days of Christmas Party Food: Classic Buttermilk Pie - Eat Pray {Read} Love, Things I Did While My Husband Was At The Broncos Games | Corrie Anne, Traditional Shoo Fly Pie Recipe - Our Heritage of Health, More then a 100 Skills for the Modern Homestead - Best Preparedness, Simple pie crust without shortening - Recipes Trends, In a medium bowl, mix flour and salt together. I think the coconut oil might just turn into a mess from the heat of your hands during grating. It’s a good way to “recycle” them if you have them. If you love simple, heritage, old-fashioned and super delicious recipes, make sure you check out my popular cookbook! Can I substitute oil for butter (or shortening) in this recipe? Hi Jill, Have you heard if anyone has had success using gluten free flour for this crust? You’ll have to let me know how it goes once you try it! You can use a food processor if you’d like, just be sure not to over-process. 1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. Thank you so much. thanks! Yes, the pastry cloth is a great idea. Butter. Since shortening is a hydrogenated, “fake” fat, I haven’t had it in my home for years. Learn how your comment data is processed. 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! 😉, I love the all time natural…no artifical…fats…I feel they are better all the way around…it will always taste better…real butter…mmmm. How did freezing your crusts world for you?! Sorry if I’m not naming the recipe correctly, I’m at work, but it is absolutely AMAZING! 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. Join the discussion today. Hope this makes sense! I use plastic wrap because it does not rip. Thank you! Ingredients: Cold Butter – make … I might suggest that you look for a recipe that specifically uses coconut oil as it behaves differently (melting point) than shortening. My grandma used to use lard but it has that after yuck, and I don’t eat pork.. It’s easy to clean, rolls up for storage and lasts forever. Or Joanna from Plus Other Good Stuff […], […] See recipe at The Prairie Homestead […], […] then sugar and flour. Welcome Amber! Makes it all so easy. 🙂 Thanks for the step by step!! The shortening, the theory went, would contribute flakiness, and the butter, taste. Therefore you get a more delicate, and I would argue, flakier crust. 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. Maureen– it is a generational thing. I found this recipe here yesterday and decided to be bold and give the recipe a try. I just thought I would share. Even after you chill a vegetable shortening-based pie crust, it remains fairly soft. 'S the ideal ingredient from a local 4-H club gluten resulting in stew... 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