It did not require as much water when making the dough. For health information concerning … We decided to try five different alternative fats in place of traditional butter in the same full-fat pie crust recipe. How It Baked: Palm oil turns the classic flour mixture into a … Shortening vs. We want a flaky pie crust that does not rise or become chewy. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Pie crust has 2 main ingredients: flour and fat. We used Earth Balance Vegan Shortening for this experiment. Patience is a virtue, and that's the quality I channel in order to I combat the finicky nature of an all-butter dough. Butter. Butter. Vegetable shortening is primarily used in baking. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. More flavorful oils like olive can add a rich, unique flavor to crusts, especially those meant for savory quiches or tarts. Both lard and shortening are almost entirely fat, without water that would activate gluten formation. The crust's flavor won't compete with any pie filling. The shortening, the theory went, would contribute flakiness, and the butter, taste. The key is to treat the dough lightly, and don’t over-handle it. Chill it for 15 minutes. Butter: Which Fat Makes The Best Pie Crust? You shouldn't have any issue when substituting butter for shortening here. It did not get overly dark, and it had the flaky texture you love and expect from a classic pie crust. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Palm Oil. Check out the dramatic results when we subbed different "healthy" fats for butter in the same recipe. That's why, with the rise of so many fat alternatives, you may be considering switching up your basic pie crust dough. You're in tune with baking trends (naked cakes, anyone? How It Tastes: The palm oil crust was the most off-putting in flavor in terms of the vegetal nature of it. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. If you’re using a food processor, just pulse them a few times, and if you’re doing this by hand, whisk them together until … (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.). See our tips for making an all-butter piecrust if you're set on using it. How It Baked: This dough got darker and crisper than the butter. This dough definitely absorbed more moisture and needed a little bit more water than the other doughs when kneading. Ready to put it all together? If you got butter in the fridge, don’t hesitate to use it to replace palm shortening. Tasters liked the texture the most, if you could get past the color and flavor. Sprinkle with water and stir until dough forms a ball. The resulting crust will be crumbly and tender, and not as flaky as crusts made other fats. Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. If you want to make a vegan pie crust, shortening is one option (though we recommend using the newer, non-hydrogenated varieties). Do not use self-rising or bread flour. I use neutral oils like canola oil, safflower oil, and vegetable oil. Turn the dough out onto a piece of plastic wrap and form into two discs. We finally settle the debate on the pros and cons for pie crusts made with shortening, butter, lard, and oil. Cooking Light may receive compensation for some links to products and services on this website. This dough had a little more trouble staying together when rolling it out, but an experienced baker would find it completely manageable. Recipe is Dori Greenspan’s “good for almost everything pie dough”. Add three parts vegetable oil for every four parts shortening called for in the directions. Calories per tablespoon: 120. The proportion of shortening needed in a recipe can be swapped out for around the same amount of butter. But if butter and vegetable shortening are your choices, read on. Shortening substitute in pie crust recipe Can I substitute coconut oil for shortening in pie crust recipe? Substituting ghee or clarified butter for shortening in pie crusts will deliver a tender, flaky crust with a richer, more buttery flavor; just be aware that it will be a bit greasier and in some cases the crust might puff up slightly. Like lard, it is often used in pie crust recipes. They also determine a good deal about flavor and texture. While you can make an oil pie crust, you can’t exactly substitute oil for butter or shortening in a pie crust. The cons: Shortening lacks the flavor of butter and has a slightly greasy mouthfeel. If you don’t want any sort of tropical … Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get pockets of fat, so the dough won't puff up properly. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. Homemade Crust for Pies and Quiches, Pie Crust with Shortening Ingredients and substitutes. It was very flaky, and the color stayed nice and lightly golden. Join the discussion today. Recipe calls for 2 1/2 tablespoons vegetable shortening in addition to 10 tablespoons butter. Pastry: In a large mixing bowl, stir together flour and salt. To revisit this article, visit My Profile, then View saved stories. This was also the hardest dough to work with; it was drier and more crumbly when rolled out and required the most finesse. 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. Oil is another option for making a vegan pie crust. How It Baked: Butter was used as our control dough. Traditionally, pie crust is not vegan because it contains butter, shortening, or both. You may use crunchy or smooth peanut butter. Lard. Oils like canola, coconut, or even olive oil can be used to make pie dough. It did not have any flakiness at all and was very cracker like in texture. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Unlike lard, shortening does not produce the protein known as gluten so people on a gluten-free diet can eat foods cooked with shortening. If using olive oil, I recommend using … The pros: Oil combines with flour and water very easily to create a dough. 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. When time to make your pie, remove the crust discs from the refrigerator and transfer to a lightly floured surface. don't think that i'm trying to get you to eat something nasty, i am seriously trying to help. It's also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking. The pros: Shortening has a higher melting point than lard or butter, so it's easy to incorporate into pie dough and roll out. It was pretty easy to work with and stayed together when rolling the formed crust into the pan. In recent decades, however, concerns about the hydrogenated fats in vegetable shortening, combined with the increased availability of artisanal, farm-raised products , have helped lard to stage something of a comeback. Last but certainly not least, there is butter, my first choice of fat for all pies. In pie making, you might think picking the filling is the hardest decision, but the fat you use greatly impacts the slice of pie you're about to enjoy, too. Although it doesn't produce as flaky a texture as lard does, it more closely approximates the taste of butter. The texture has more of a cracker-type crumble instead of flakiness, but it still maintains a little flake. Sprinkle a small amount of flour on top and flour a rolling pin. We cooked each dough at 400 degrees with pie weights for 15 minutes, then without the weights for another 10 until each crust was crisp and golden. How It Baked: This dough got the darkest and the crispest. Those reactions determine how flaky, doughy, or crispy a crust might be. Try a combination of both, like in this recipe: A pie dough made with shortening (or shortening and butter combined) would be perfect for a stunning decorative pie crust like this one. Bakers with an eye toward healthier ingredients may choose to skip butter in their pie crusts, but at what cost? All Rights Reserved. This is because the technique for making a pie crust is a little different than regular pie crust. Crusts made with other ingredients will be delicious, but not equal. Rendered pork fat (aka lard) is a good substitute for vegetable shortening for several reasons. Butter is … Like butter, it has no additional flavors that will compete with a pie filling. Join the discussion today. Before vegetable shortening was invented, lard was commonly used for this purpose in baking. How It Baked: This dough actually acted the most like butter. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less). Lard is our first choice if shortening is truly necessary. For many recipes, what you substitute depends on what your making. Just let it sit on the counter for a few minutes. Crisco is a popular baking brand of vegetable shortening introduced by Proctor & Gamble the first ever-shortening product made of vegetable oils in 1911. If you are looking for a combination of lard and butter, which some people feel combines the best of both worlds, try this recipe from Alice Waters: Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. Bakers, this is your season. If you're leery of butter, you may be tempted to substitute an alternative fat for your pie crust dough. Eskay Lim / EyeEmGetty Images. Can't decide between shortening vs. butter? This would definitely be better suited for a savory pie, but sweet pies might not work well with this crust. it gives the crust flakier, and crispier texture. Vegetable Oil Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Clockwise from top left: vegan shortening, butter, coconut oil, palm oil, regular shortening | Photo: Kelsey Hansen. 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.” Too soft? Sign up for our daily newsletter for more great articles and tasty, healthy recipes. It is widely known for producing pies’ flaky crust, cakes, soft cookies, and fluffy frosting. Using butter in place of shortening is very easy as it is just a simple one to one swap. All rights reserved. It has all the same properties as vegetable shortening – makes flaky pastries, has minimal spread in cookies, and has a clean flavor. Here's my no-fail recipe for an all-butter crust: No matter which fat you choose, if you’re using lard, shortening, or butter, always cut it into small pieces and chill or even freeze it until very cold before you start making on the dough. Maybe that's why my favorite oil-based crust is actually in a recipe for a tart, not a pie—it's far easier to nudge a fragile dough into a tart pan than it is to drape, lattice, and crimp it in a pie. How It Baked: Palm oil turns the classic flour mixture into a bright yellow dough. Next, mix your dry ingredients. 5 Shortening Substitute: Vegetable Oil. My mom used half high-fat vegetable shortening. Ad Choices. Offers may be subject to change without notice. This will create some softer or less chewy cookies or crusts. Credit: Magone/Getty, Better Than Butter? It's also easy to work with, as its melting point is higher than butter, so it doesn't soften as quickly while you handle it, or threaten to dissolve into the flour as quickly as butter before baking. © Copyright 2020 Meredith Corporation. This dough seemed to break down more as it was processed, and it stuck to the rolling pin and surface more, even with additional flour. Get the recipe for Jan Bittner’s Pie Crust IV. This dough was a favorite among taste-testers, but if you like a crisper pie dough, you would not like this one. It became popular in the 1950s as a cheap, shelf-stable alternative to butter. The flavor of this dough will certainly affect whatever you are putting in it, so that needs to be taken into consideration. Credit: Another good alternative would be vegetable oil. Pie crust is essentially fat + flour + water (plus a dash of salt), but how you combine those ingredients can make all the difference in the outcome of your pie. It might compete or clash with more subtle pie fillings like custards. © 2020 Condé Nast. Butter is often mixed with shortening because it creates a more luscious taste without sacrificing the crumblier texture needed in some scones or pie crusts. Butter is a firmer fat, so if it's too cold, your dough will be more difficult to roll out. This lemon tart, with a crust made with butter and a little olive oil for added flavor, will change your mind about the potential of oil-based crusts. Here's What Different Fats Do to Pie Crusts. You can substitute cold butter for the shortening if you like. Make sure to chill the shortening for at least an hour before you use it. this link is to an external site that may or may not meet accessibility guidelines. And flaky crust is high on my personal favorite list. Do not use self-rising or bread flour. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. The invention of margarine (or vegetable shortening)—suspending oil droplets in water—led to Crisco, a plant-based product that acts similarly to lard in baked goods like scones and pie crust. But, beware. Don't mix enough, and you'll taste bitter flour in every bite. There is no substitute for shortening in pie crust if your goal is a flaky, delicate crust. Mix with other ingredients in your recipe and roll out as you would any pie crust. While it’s possible to substitute vegan butter or vegetable shortening and still make great pie crust, many brands do not. Several other vegan shortening products are available. Note: If you choose to use this fat, reduce your cook time a bit to ensure it doesn’t get too crispy. Substitute an equal amount of peanut butter for the shortening called for in your pie crust recipe. The cons: Using oil creates a mealy, breakable dough that is more difficult to roll out and transfer into a pie pan. But, you can also use half vegetable shortening. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. Thanks! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Wrap each disk and refrigerate for at least 30 minutes. my mom taught me this. Much of the lard widely available in grocery stores has been hydrogenated and filled with preservatives, with a strong piggy flavor, which makes baking with it considerably less desirable than an all-butter crust. The pros: Lard produces an extremely crisp, flaky crust. Pie crust is among the simplest of recipes—flour, sugar, salt, and butter—but it's also one of the most finicky. my mom is a professional cook, she does lessons and classes. The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. How It Tastes: The flavor was the most natural and subtle. Photo by Chelsea Kyle, food styling by Katherine Sacks, Although most pie dough recipes suggest a range when it comes to the water amount, we're a fan of, Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Mariana Velasquez, Everything You Need to Know to Make the Ultimate Apple Pie. If a recipe calls for melted shortening, vegetable oil is a good swap. From pies to tarts, cookies to galettes, the holidays are your time to shine. haha,, i know this may sound nasty, but actually lard makes a good substitute for shortening. The edges of a beautifully crimped rim or gorgeous fall leaf-covered pie will stay sharp in the oven. 577 views To revisit this article, select My⁠ ⁠Account, then View saved stories. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. For years, I've alternated between two favorite recipes: Classic Double Pie Crust, a crust made with both shortening and butter; and All-Butter Pie Crust. Too hard? How It Tastes: The flavor is very neutral. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust. Here's a quick video on making a double-crust pie: Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Swapping fats in baking is trickier than you might imagine thanks to chemical reactions that take place in the baking process. This chilling step will make the dough easier to handle and help it become nice and flaky when baked. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. Over knead and your crust will be tough and chewy. I'm likely to transfer the dough in and out of the fridge several times while making a single pie. There are recipes that use oil instead of shortening, but the pie crusts come out a different texture, and flavor. It's fairly easy to work with. 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. Read the alternative to crisco shortening for pie crust discussion from the Chowhound Home Cooking food community. The cons: Good quality rendered leaf lard is hard to find. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. Ideally, chill it in the fridge overnight. And if your dough gets too warm while you’re rolling it out, stop and chill it for 15–30 minutes before you proceed. ), and you're eager to try new things for your guests to test and critique. 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. How It Tastes: The coconut flavor came through quite strong, and it was actually a little sweet. However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used. Important Note: We found that all the fats we used, even if they were solid at room temperature, worked better when we were making the pie dough if they were chilled. Credit: Let me break it down for you, one fat at a time: When you think of a lard-based pie crust, you might imagine an elderly woman named Ma cutting rendered fat from a dearly departed pig into hand-milled flour, looking out over the old homestead years ago. … Flour - Use a good unbleached all-purpose flour. Piecrust made with butter or margarine will not be as flaky as one made with shortening. How It Tastes: It had a pretty strong vegetal flavor—green, and plant-like. Cooking Light is part of the Allrecipes Food Group. Flour - Use a good unbleached all-purpose flour. 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. Follow along for our Test Kitchen’s standard crust recipe. Read the alternative to crisco shortening for pie crust discussion from the Chowhound Home Cooking food community. While many vegans use coconut oil as a butter replacement, the ingredient can be finicky when baking. You're no stodgy pastry practitioner, however. Credit: Stephen Gibson / EyeEm / Getty, Credit: In this video, you’ll see how to make a pie crust that will quickly become your go-to pie crust from scratch. This vegetable shortening is the best replacement for butter or margarine when cooking or baking. But lard is a perfectly good fat to use for pie crust in the present day—if you can find rendered leaf lard (made from the high-quality fat around the kidneys and loin of the pig), the only kind of lard I would recommend for pie making. Pie people—that is, people (like me) who are obsessed with making pie—have been debating exactly what to use and how to use it for decades (maybe even centuries) and there are almost as many opinions about how to make pie as there are pie-crust recipes. If it gets too warm, it will be too soft to handle and will tear easily. Preheat oven to 375° F (190ºC). Fat - Of course, I am using half butter and half vegetable shortening. And, make sure to chill the shortening for at least an hour before you use it. Note: This blog post focuses on the difference between shortening and butter in pie crust, without examining the relative health benefits of each. So, if your pie crust calls for ¼ cup shortening, you can just use ¼ cup butter. The only logical reason to specify 'shortening' *as well as butter*, is to suggest that you use some VEGETABLE fat instead of animal fat. 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