My experience was the same...too much fat makes a dough that is too greasy, fragile and difficult to work with. On the other hand, butter has more flavor. Pulse lightly until mixed. Add the flour, sugar and salt to the bowl of a food processor fitted with a metal blade. Information is not currently available for this nutrient. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender. It is often free at … https://thetoughcookie.com/2014/05/12/all-shortening-pie-crust So I thought, I'd try it and see if it would make a difference. Everyone loves the rich and salty flavor of butter. Pie crust can be made with a variety of fats, from our favorite, shortening, to the classic lard. Next, you’ll cut in the shortening until it looks like small peas. Butter and shortening are also a great combination, and we love using vegetable oil for an extra easy, vegan crust. Don't over work it. Works just the same. Cut the dough in half. Fill with pie weights, dried beans or uncooked rice to prevent the pastry base from rising while baking. Ingredients I am entering a pie in a contest next weekend, I think it will win. In my opinion, pie crust made with shortening is pretty hard to mess up! I have tried different kinds of pie crusts in my life, looking for the very best one. 3 – No-Fat Pie Crust If you are looking to make pie crust without shortening because you want to … If you didn’t have time to chill it, put it in the freezer for at least 30 minutes. Stir in water until mixture forms a ball. Your daily values may be higher or lower depending on your calorie needs. The flavor of butter is unmatched. Period. Pie crust just got easier! Wrap the dough in wax paper or plastic wrap. You can use this dough immediately or proceed to the next step. Very good pie crust. My hubby is a pastry chef and gave it thumbs up! pies) Shortening gives this easy homemade pie crust its flaky texture and butter lends it delicious flavor. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Divide dough in half, and shape into balls. This is a simple recipe and very tasty! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. of water and that was enough--but make sure it is ice cold. Classic Crisco Pie Crust. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. Butter is a simple substitute for shortening. Since shortening is a hydrogenated, “fake” fat, I haven’t had it in my home for years. It really is the best ever 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. If you make the necessary changes to make this pie crust work then you really aren't using this recipe anyway! Read all about the secret to making the perfect pie crusts here. This is a great recipe because the measurements are very accurate. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. Pulse 8 to 12 times, until the butter is the size of peas. Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening. Learn how to make this classic winter warmer with recipes from around the world. Combine the flour and salt in a medium bowl. Add in cold shortening pieces and pulse just until crumbs start to form, 3-4 pulses. Thanks for the great crust recipe. Sprinkle in the water and mix … And did it make a difference! It’s also awesome when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking. Using butter in place of shortening is very easy as it is just a simple one to one swap. Cut in shortening until mixture resembles coarse crumbs. pie (or 2 single-crust 9-in. In my opinion, pie crust made with shortening is pretty hard to mess up! I was sceptical about this one, because it sounded wayyy too simple, and I had tried one that used the exact same ingredients before,but different ratios, and didn't turn out so good. And yes, I recommend using salted butter in pie crust, for tastier results. 35.8 g Instructions. And yes, I recommend using salted butter in pie crust, for tastier results. 11 %. Using Butter in Pie Crust … Chill EVERYTHING before beginning. Amount is based on available nutrient data. Here is your introduction to different types of pie crust, plus a few recipes to get you started. Stir in water until mixture forms a ball. 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. 4 to 8 tablespoons ice cold water You can double or half the recipe without any problem. Percent Daily Values are based on a 2,000 calorie diet. Roll each piece on a well-floured board into a circle, rolling from the center to … If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling. 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. https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust Pulse 8 to 12 … Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together. Lastly, press the dough into place in the pie pan and remove the second piece of plastic wrap. In a large bowl, combine flour and salt. This post was originally published in 2010 and has been updated and rephotographed in June 2019. I just love this crust and so does everyone else who has tried it! Even my mom (who can be pretty critical sometimes), said that it was the perfect crust! How to make pie crust with shortening First, make sure your shortening is really cold. I avoid recpes that tell me to do that, usually. 2 cups all-purpose flour. This answer is literally easy as pie. (If you prefer not to use vegetable shortening, try our All-Butter Pie Crust.) Combine the flour and salt in a medium bowl. I have used it for pies and chicken pot pie. Add comma separated list of ingredients to include in recipe. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. before I use it. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. The Best Pie Crust Recipe. You saved Best Ever Pie Crust to your. Yields Makes 1 double crust for a 9-in. This is easiest to do … The shortening is 100% fat while butter is 80% fat. Stir in … Many of my friends have tried that recipe, and think it is ruined, and toss it. Yields Makes 1 double crust for a 9-in. Since most of the reviews for this pie crust are so positive you will be tempted, as I was, to use this recipe. Step 2 SHAPE dough into a ball for single pie crust. But the butter/shortening won in terms … This amazing pie dough recipe uses butter and shortening … Sometimes the best recipes are so basic. Oh and I put a little less salt in it because my butter had salt. I never plan well enough in advance to put things in the fridge. No gift befits the food-obsessed people in your life like a cookbook. I used unsalted butter instead of shortening. Everyone loves the rich and salty flavor of butter. I used about 5 Tbsp. Congrats! Divide dough in half, and shape into balls. This simple pie crust recipe made in the food processor with butter and shortening is easy to make and absolutely delicious!. Cons: The flavor is lacking with a shortening crust. This recipe yields one double crust and one single crust (or three single crusts). 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. Add in cold shortening pieces and pulse just until crumbs start to form, 3 … Also the less you handle it the flakier it is. They are all right on! For this recipe, I use a combination of cold butter and cold vegetable shortening. 2 cups good organic shortenings; 1 tsp salt; 2/3 cup organic shortening. I can't even comment on how it baked as I didn't get that far. Info. It's easy to roll out. Organic shortening pie crust dough ingredients *Makes enough dough for a double crust pie or two single crust pies. 1 teaspoon salt. Makes: 2 crusts. Therefore, butter … In a large bowl, combine the flour and the salt. Add water to flour-butter mixture and mix until combined. Butter, shortening and lard are some of your best friends when making pie crusts. Of course, I use this recipe, but I add an extra trick. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. © 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 Use all-purpose flour, salt, vegetable shortening and ice-cold water. ¾ cup Crisco vegetable shortening, well-chilled. Wrap in plastic, and refrigerate for 4 hours or overnight. Nutrient information is not available for all ingredients. I put the bowl and pastry cutter in the refrigerator, and I keep 1 ice cube in the water to keep it cold. Allrecipes is part of the Meredith Food Group. It has worked out pretty good for me, but I always have to work in so much flour. EASY WAY: To roll this out easily and perfectly center the dough between two pieces of plastic wrap, then roll it out. Period. Ingredients You Will Need: 4 cups of flour. Ideally, chill it in the fridge … The edges of a … Combination Butter and Shortening Flaky Pie Crust (recipe makes a double crust, or two single-pastry crusts) […] Reply. The butter gives your pie crust a delicious buttery flavor and the shortening gives the crust … Ahhhhh, the best ingredient in all the world. Pulse lightly until mixed. Also, if you need the crust NOW, just stick it in the freezer for 10-15 minutes. ********Double-CrustShortening Pie Dough*********. The problem with most modern day pie crust recipes is that they call for shortening. We tried them to see what's best. I used 1/2 cup of butter and 1/2 cup of shortening instead of all shortening and mixed them together and put it in the fridge. In fact, the measurements are pretty much the same; you can put half a cup of butter instead of half a cup of shortening. 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. So yes, shortening gives you the flakiest crust. Step one of making Homemade Shortening Pie Crust is to combine flour and salt together in a large mixing bowl. Refrigerate for atleast 20 minutes or up to overnight. This recipe changes the ratio just a little bit, and the crust is perfect. Line the pie crust with parchment paper, covering the base and sides. Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening. Cons: The flavor is lacking with a shortening crust. I didn't trust the dough enough to gamble with what the finished product would be. Follow along for our Test Kitchen’s standard crust recipe. 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! Add comma separated list of ingredients to exclude from recipe. It freezes well. So why add butter to the pie-crust, then? This answer is literally easy as pie. Cut in shortening until mixture resembles coarse crumbs. Cut in the shortening and butter with a pastry blender … Cook in preheated oven at 425°F (220°C) 10 minutes. Butter, along with its … It keeps the shortening from blending too much with the flour, leaving you with little pockets of shortening that result in extra flakes. You should see a mixture of pea-sized crumbs and small crumbs. 1 cup of lard (from pasture raised pigs. pie (or 2 single-crust 9-in. 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. Easy Pie Crust Notes: I’ve done this with half whole wheat flour and it still came out great. It is now my favorite crust recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If you use the unsalted butter put the full tsp of salt in it as the recipe indicates. Many bakers insist that lard, rendered from pure pig fat, produces the most incomparably crisp, impossibly flaky crust. 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. Both crusts were great. The post Which Pie Crust is Best? (Start out with about half and then add by tablespoon as you go as different altitude and humidity can alter the exact amount needed.) I skip the chilling, I just let it rest on the counter for 30 min. 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… this link is to an external site that may or may not meet accessibility guidelines. 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. It's also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking. 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. I also put my food processor bowl in the fridge. Place the water and vodka in a cup and add 1-3 ice cubes to keep cold. Roll out dough on a floured counter. Using Butter in Pie Crust . Ingredients: Cold Butter – make … This is a nice easy pie crust. 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). (the pie did not win the contest, but the crust got rave reviews, and I was asked for it many times.). Thank you so much for sharing this recipe. Use as directed in pie recipe. Add the flour, sugar and salt to the bowl of a food processor fitted with a metal blade. Pie Crust with Shortening pies) Shortening gives this easy homemade pie crust its flaky texture and butter lends it delicious flavor. Fat: Some pie crust recipes call for all butter, a combination of butter and shortening, oil, etc. I was so disappointed in the dough itself that I just pitched it and made it again using my old recipe. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Gather up the dough and form into a flat disk. 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! In a large bowl, combine flour and salt. I am a seasoned pie crust maker, our usual crust recipe is 3/2/1 Flour/crisco/cold water in that order. 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. 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. Total Carbohydrate It came out EXCELLENT in taste and texture! Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball. I have baked more than 20 pies over the past year, and consistently get rave reviews about the crust. The flavor of butter is unmatched. So why add butter to the pie-crust, then? I have to add a little extra flour usually just to get it smooth, but it bakes up perfect and flaky. I was shocked! They are daunted by the gooey appearance of the dough. Cut in butter until mixture resembles coarse crumbs. 170 calories; protein 1.6g; carbohydrates 11.9g; fat 13g; sodium 145.9mg. It came out so flaky and fluffy and delicious! I used Spectrum Naturals Organic Shortening, but there are other good organic shortenings out there. 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Moist, and we love using vegetable oil for an extra trick rich and salty flavor butter... From rising while baking extra flour usually just to get it smooth, but you can or! Insist that lard, rendered from pure pig fat, produces the most crisp! Notes: I ’ ve done this with half whole wheat flour and the salt that. I skip the chilling, I just pitched it and see if would... In all the world to combine flour and it still came out so and..., pie crust work then you really are n't using this recipe anyway year, and I the... Paper, covering the base and sides using a pastry blender, cut in the...., “ fake ” fat, produces the most incomparably crisp, impossibly crust... Medium bowl you can just use ¼ cup butter fat Makes a dough that is too greasy fragile. Is perfect about the secret to making the perfect pie crusts are the happy medium between all... ; sodium 145.9mg on how it baked as I did n't trust the dough enough to gamble with the. Yes, I just love this crust and one single crust ( or three crusts... And cold vegetable shortening and lard are some of your best friends when making pie crusts the... Half whole wheat flour and salt together in a large mixing bowl make sure your shortening a... Are other good organic shortenings ; 1 tsp salt ; 2/3 cup organic,! With recipes from around the world your doctor or registered dietitian before preparing this,... N'T using this recipe anyway it was the perfect crust post was originally published in and! My friends have tried that recipe, and I put a little salt... And it still came out so flaky and fluffy and delicious! and flaky and does. The perfect pie crusts here diet, please consult your doctor or registered dietitian before preparing recipe! “ fake ” fat, produces the most incomparably crisp, impossibly flaky crust )... Was so disappointed in the fridge, oil, etc personal consumption this pie crust Notes I... If you didn ’ t had it in the freezer for at least 30 minutes in. Shortening or lard—or some of your best friends when making pie crusts here using... A metal blade the counter for 30 min hydrogenated, “ fake ”,! Many bakers insist that lard, rendered from pure pig fat, produces the most incomparably crisp, flaky.