Cons: The flavor is lacking with a shortening crust. In a large bowl, combine the flour and the salt. Fat: Some pie crust recipes call for all butter, a combination of butter and shortening, oil, etc. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Cut in butter until mixture resembles coarse crumbs. The Best Pie Crust Recipe. Very good pie crust. Also, if you need the crust NOW, just stick it in the freezer for 10-15 minutes. pie (or 2 single-crust 9-in. Nutrient information is not available for all ingredients. Using butter in place of shortening is very easy as it is just a simple one to one swap. Flaky Pie Crust -3 ways (butter, shortening, combination of butter and shortening) says: November 19, 2014 at 3:15 am All Shortening Flaky Pie Crust (recipe makes a double crust… It came out so flaky and fluffy and delicious! No gift befits the food-obsessed people in your life like a cookbook. Congrats! 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! 2 cups good organic shortenings; 1 tsp salt; 2/3 cup organic shortening. ¾ cup Crisco vegetable shortening, well-chilled. Instructions. Add in cold shortening pieces and pulse just until crumbs start to form, 3-4 pulses. Before you do, however, I urge you to pay careful attention to not only the one or two star reviews, but also to any reviews that indicate they made changes, or who comment that there was too much shortening in the recipe. You should see a mixture of pea-sized crumbs and small crumbs. Both crusts were great. 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. 1 cup of lard (from pasture raised pigs. Learn how to make this classic winter warmer with recipes from around the world. Add water to flour-butter mixture and mix until combined. It has worked out pretty good for me, but I always have to work in so much flour. This is a simple recipe and very tasty! Divide dough in half, and shape into balls. I have to add a little extra flour usually just to get it smooth, but it bakes up perfect and flaky. Information is not currently available for this nutrient. (the pie did not win the contest, but the crust got rave reviews, and I was asked for it many times.). You can use this dough immediately or proceed to the next step. (Start out with about half and then add by tablespoon as you go as different altitude and humidity can alter the exact amount needed.) This post was originally published in 2010 and has been updated and rephotographed in June 2019. Chill EVERYTHING before beginning. Everyone loves the rich and salty flavor of butter. Classic Crisco Pie Crust. Combine the flour and salt in a medium bowl. The post Which Pie Crust is Best? On the other hand, butter has more flavor. The butter gives your pie crust a delicious buttery flavor and the shortening gives the crust … https://www.thespruceeats.com/easy-oil-pie-crust-recipe-304979 If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Makes: 2 crusts. Refrigerate for atleast 20 minutes or up to overnight. Pulse 8 to 12 times, until the butter is the size of peas. I am a seasoned pie crust maker, our usual crust recipe is 3/2/1 Flour/crisco/cold water in that order. 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. I used unsalted butter instead of shortening. It keeps the shortening from blending too much with the flour, leaving you with little pockets of shortening that result in extra flakes. Everyone loves the rich and salty flavor of butter. The flavor of butter is unmatched. Period. Works just the same. Place the water and vodka in a cup and add 1-3 ice cubes to keep cold. Ahhhhh, the best ingredient in all the world. Pie crust can be made with a variety of fats, from our favorite, shortening, to the classic lard. I was so disappointed in the dough itself that I just pitched it and made it again using my old recipe. 4 to 8 tablespoons ice cold water The flavor of butter is unmatched. Add comma separated list of ingredients to include in recipe. Ingredients: Cold Butter – make … Cons: The flavor is lacking with a shortening crust. Cut the dough in half. The shortening is 100% fat while butter is 80% fat. I skip the chilling, I just let it rest on the counter for 30 min. Cut in the shortening and butter with a pastry blender … Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball. Easy Pie Crust Notes: I’ve done this with half whole wheat flour and it still came out great. Pulse 8 to 12 … Roll out dough on a floured counter. If necessary, use a little less water than called for in recipe. The butter/shortening crust (1) was just as flaky and tender in my opinion and (2) tasted buttery and like pie crust (think: diner style cherry pie). Use all-purpose flour, salt, vegetable shortening and ice-cold water. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. Wrap in plastic, and refrigerate for 4 hours or overnight. This recipe yields one double crust and one single crust (or three single crusts). So why add butter to the pie-crust, then? Cut in chilled shortening cubes into flour mixture, using … Wrap the dough in wax paper or plastic wrap. of water and that was enough--but make sure it is ice cold. Ideally, chill it in the fridge … I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender. The problem with most modern day pie crust recipes is that they call for shortening. You saved Best Ever Pie Crust to your. Also the less you handle it the flakier it is. And yes, I recommend using salted butter in pie crust, for tastier results. They are daunted by the gooey appearance of the dough. I avoid recpes that tell me to do that, usually. This recipe changes the ratio just a little bit, and the crust is perfect. 35.8 g Roll each piece on a well-floured board into a circle, rolling from the center to … My experience was the same...too much fat makes a dough that is too greasy, fragile and difficult to work with. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. So yes, shortening gives you the flakiest crust. Don't over work it. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Since most of the reviews for this pie crust are so positive you will be tempted, as I was, to use this recipe. I used about 5 Tbsp. I have used it for pies and chicken pot pie. Lastly, press the dough into place in the pie pan and remove the second piece of plastic wrap. Your daily values may be higher or lower depending on your calorie needs. So why add butter to the pie-crust, then? Pulse lightly until mixed. Thankfully, we still eat lots of pies, since it’s easy to swap out that icky fat for a healthier one like butter, coconut oil , or lard instead. Amount is based on available nutrient data. I was shocked! Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening. Use as directed in pie recipe. It’s also awesome when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking. It's also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking. Yields Makes 1 double crust for a 9-in. Add the flour, sugar and salt to the bowl of a food processor fitted with a metal blade. They are all right on! If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling. pies) Shortening gives this easy homemade pie crust its flaky texture and butter lends it delicious flavor. Pulse lightly until mixed. When you are finished rolling it out take off the top piece of plastic wrap, put a pie pan upside down over the dough, then turn the whole thing (pie pan, dough, bottom plastic wrap) upside down. https://thetoughcookie.com/2014/05/12/all-shortening-pie-crust Shortening, thanks to its relatively high melting point, helps crust maintain its structure, preventing your pretty crimp or other decorative touches from collapsing as the pie bakes. America’s Test Kitchen’s Fresh Strawberry Pie; This Homemade Pie Crust Recipe (made with shortening and butter) comes together with just a few ingredients, one of which may just surprise you: vinegar. After they were good and chilled, I put the flour in the food processor and added the shortening and pulsed it till it looked coarse and then I added ice cold water to it a little at a time as I pulsed it until it formed a ball. This answer is literally easy as pie. In my opinion, pie crust made with shortening is pretty hard to mess up! I just love this crust and so does everyone else who has tried it! 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. This answer is literally easy as pie. In my opinion, pie crust made with shortening is pretty hard to mess up! I never plan well enough in advance to put things in the fridge. It will be very flaky. https://thetoughcookie.com/2014/05/12/all-shortening-pie-crust It’s also awesome when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking. I am entering a pie in a contest next weekend, I think it will win. Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening. Add comma separated list of ingredients to exclude from recipe. And did it make a difference! pie (or 2 single-crust 9-in. If you didn’t have time to chill it, put it in the freezer for at least 30 minutes. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Of course, I use this recipe, but I add an extra trick. Pie Crust with Shortening Ingredients Butter and shortening are also a great combination, and we love using vegetable oil for an extra easy, vegan crust. We tried them to see what's best. Line the pie crust with parchment paper, covering the base and sides. I also put my food processor bowl in the fridge. Sometimes the best recipes are so basic. pies) Shortening gives this easy homemade pie crust its flaky texture and butter lends it delicious flavor. How to make pie crust with shortening First, make sure your shortening is really cold. Allrecipes is part of the Meredith Food Group. Pie crust just got easier! Combine the flour and salt in a medium bowl. Cook in preheated oven at 425°F (220°C) 10 minutes. In a large bowl, combine flour and salt. In a large bowl, combine flour and salt. Yields Makes 1 double crust for a 9-in. I didn't have the 4 hours to let the dough chill so I added an egg and made the the water ice water and it was great! Since shortening is a hydrogenated, “fake” fat, I haven’t had it in my home for years. Percent Daily Values are based on a 2,000 calorie diet. Using Butter in Pie Crust … https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust Read all about the secret to making the perfect pie crusts here. You can double or half the recipe without any problem. Stir in water until mixture forms a ball. 1 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. For this recipe, I use a combination of cold butter and cold vegetable shortening. But the butter/shortening won in terms … Use a pastry blender, your fingers, or a food processor to break down the butter and shortening into pieces about the size of a pea. Butter is a simple substitute for shortening. Add in cold shortening pieces and pulse just until crumbs start to form, 3 … EASY WAY: To roll this out easily and perfectly center the dough between two pieces of plastic wrap, then roll it out. This amazing pie dough recipe uses butter and shortening … Next, you’ll cut in the shortening until it looks like small peas. In fact, the measurements are pretty much the same; you can put half a cup of butter instead of half a cup of shortening. Period. Many bakers insist that lard, rendered from pure pig fat, produces the most incomparably crisp, impossibly flaky crust. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. The edges of a … This is a nice easy pie crust. Butter Shortening Pie Crusts are the happy medium between an all butter and all shortening crust. 170 calories; protein 1.6g; carbohydrates 11.9g; fat 13g; sodium 145.9mg. Ingredients After all this pastry talk, we’re sure you want to give this pie crust a go on your own. Cut in shortening until mixture resembles coarse crumbs. This is easiest to do … It is now my favorite crust recipe. I can't even comment on how it baked as I didn't get that far. I put the bowl and pastry cutter in the refrigerator, and I keep 1 ice cube in the water to keep it cold. Pie weights, dried beans or uncooked rice to prevent the pastry from. This guide to cooking roast beef is a hydrogenated, “ fake ” fat, use! 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