In the past I used Crisco for its ‘superior’ flakiness, but, in the end, I found that the lack of flavor and color was not outweighed by the additional flake factor. In fact, I find that, if done properly, 100 percent butter can yield a very, very flaky and crisp crust that is also sturdy and very easy to work with.”
Q. What is a good substitute for shortening in pie crust?
You can substitute shortening with butter using a 1:1 ratio, and then adding 1-2 tablespoons more of butter for good measure. So for every cup of shortening plan to use 1 cup of butter plus 2 tablespoons. Butter has a lower melting point than shortening, so this might slightly change the texture of your pie crust.
Table of Contents
- Q. What is a good substitute for shortening in pie crust?
- Q. Can I substitute oil for shortening?
- Q. Can I substitute butter for Crisco in pie crust?
- Q. What does adding vodka to pie crust do?
- Q. What happens if you dont Chill pie crust?
- Q. Can I use rum instead of vodka in pie crust?
- Q. What are the two most common fats used to make pie crust?
- Q. How do you make tender and flaky pastry?
Q. Can I substitute oil for shortening?
As a general rule, yes, you can substitute vegetable oil for shortening in cakes. If you substitute oil for shortening, it’s good to consider the instructions for your specific layer, sheet, pound, or bundt cake recipe, then go from there.
Q. Can I substitute butter for Crisco in pie crust?
In general, you can use a 1:1 ratio for when substituting butter in place of shortening. Making this substitution may slightly alter the texture of your baked goods. Why? Shortening is solid, 100% fat.
Q. What does adding vodka to pie crust do?
Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. Because the alcohol burns off quickly in the oven, drying out the crust, we could add enough vodka to keep the dough wet and extremely supple.
Q. What happens if you dont Chill pie crust?
Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.
Q. Can I use rum instead of vodka in pie crust?
Bourbon works out nicely for most fruits, but rum is also a good choice for apple or peach, maybe something a little minty for a chocolate pie. Your pies will still be just as flaky as they were with the vodka crust—but much more memorable.
Q. What are the two most common fats used to make pie crust?
F Oil and margarine are the two most common fats used to make pie crust.
Q. How do you make tender and flaky pastry?
Answer: substitute cake flour for the pastry flour. The pastry or cake flour keeps the pastry dough tender, and the vinegar strengthens the gluten and adds elasticity.
