4Real Forums: Time for Pies ... help!

Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.

Active Topics || Favorites || Member List || Search || About Us || Help || Register || Login

Our Lady's Loom, Larder, and Laundry ( Forum Locked)
4Real Forums : Our Lady's Loom, Larder, and Laundry

Topic: Time for Pies ... help!

Author

Message

<< Prev Topic | Next Topic >>

glinNC
Forum Pro

Joined: May 09 2007
Online Status: Offline
Posts: 206

Posted: Nov 03 2008 at 6:24am \| IP Logged

With the heavy baking season just about upon us, I was wondering if anybody has a recipe for a flaky pie crust that does not include shortening?

We are cutting out hydrogenated fats, and my recipe of 20+ years has shortening in it (flour, salt, shortening, and water). Do you think substituting butter would work?

Thanks in advance for sharing!
glinNC

CrunchyMom
Forum Moderator

Joined: Sept 03 2007
Online Status: Offline
Posts: 6385

Posted: Nov 03 2008 at 8:27am \| IP Logged

I haven't used it, but I have a friend who swears by Spectrum's Organic shortening for those types of things (no hydrogenation).

I have an oil pastry recipe if you are interested, but I'm nak and can't get it right now. It's pretty simple, and you can use Canola or some other oil. I'm not a fan of those oils, either, but its better than conventional shortening.

__________________
Lindsay
Five Boys(6/04) (6/06) (9/08)(3/11),(7/13), and 1 girl (5/16)
My Symphony

[URL=http://mysymphonygarden.blogspot.com/]Lost in the Cosmos[/UR

nissag
Forum All-Star

Joined: Nov 23 2006
Location: Massachusetts
Online Status: Offline
Posts: 1511

Posted: Nov 03 2008 at 8:29am \| IP Logged

We use coconut oil or organic butter instead of shortening. Lovely! You can get coconut oil that doesn't have a heady coconut flavour, too.

Delish!

Blessings,

__________________
Nissa
Deacon's wife, mother of eleven, farmer, teacher, creator, cook.

At Home With the Gadbois Family

stefoodie
Forum Moderator

Joined: Feb 17 2005
Location: Ohio
Online Status: Offline
Posts: 8457

Posted: Nov 03 2008 at 10:14am \| IP Logged

i'd use lard and/or butter :) -- you'll have to watch for shrinkage though.

__________________
stef

mom to five

CrunchyMom
Forum Moderator

Joined: Sept 03 2007
Online Status: Offline
Posts: 6385

Posted: Nov 03 2008 at 11:09am \| IP Logged

I think unless you have access to a farm/farmer's market, etc... you will have a hard time finding lard that isn't hydrogenated (if that is what you are looking to avoid in the shortening). Look at the label, but most of the lard in the grocery stores contains hydrogenation as a preservative.

__________________
Lindsay
Five Boys(6/04) (6/06) (9/08)(3/11),(7/13), and 1 girl (5/16)
My Symphony

[URL=http://mysymphonygarden.blogspot.com/]Lost in the Cosmos[/UR

glinNC
Forum Pro

Joined: May 09 2007
Online Status: Offline
Posts: 206

Posted: Nov 03 2008 at 11:16am \| IP Logged

stefoodie wrote:

i'd use lard and/or butter :) -- you'll have to watch for shrinkage though.

Butter, in place of the shortening, will cause shrinkage?

glinNC

JodieLyn
Forum Moderator

Joined: Sept 06 2006
Location: Oregon
Online Status: Offline
Posts: 12234

Posted: Nov 03 2008 at 11:57am \| IP Logged

butter works just fine.. but it will get both softer (don't soften too much) and harder (don't keep in fridge too long if you put it in to help it be less sticky) than shortening

__________________
Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4

All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott

stefoodie
Forum Moderator

Joined: Feb 17 2005
Location: Ohio
Online Status: Offline
Posts: 8457

Posted: Nov 03 2008 at 2:31pm \| IP Logged

glinNC wrote:

stefoodie wrote:

i'd use lard and/or butter :) -- you'll have to watch for shrinkage though.

Butter, in place of the shortening, will cause shrinkage?

glinNC

What Lindsay said. I get my lard along with our pork order from a local farmer -- it's nothing but rendered pork fat, period. I wouldn't recommend the lard in cartons in supermarkets. Go with butter instead.

All-butter pie crusts tend to shrink more if not properly mixed, so I've had varying results depending on if I'm in a hurry, etc. All I'm saying is it's not 100% fool-proof. But I *love* the flavor and flakiness of all-butter so I still use it.

__________________
stef

mom to five

organiclilac
Forum All-Star

Joined: March 30 2006
Location: Illinois
Online Status: Offline
Posts: 640

Posted: Nov 03 2008 at 3:02pm \| IP Logged

I use Smart Balance non-hydrogenated shortening. There is another one called Earth Balance, which I think is basically the same. Works great, and I am picky about my pie crust.

__________________
Tracy, wife to Shawn, mama to Samuel (4/01) and Joseph (11/11), and Thomas (2/15)

wifemommy
Forum All-Star

Joined: July 10 2006
Online Status: Offline
Posts: 732

Posted: Nov 03 2008 at 7:45pm \| IP Logged

I used to use Smart Balance in pies and icing but I can't find it around here

Annie

Sorry, you cannot post a reply to this topic.
This forum has been locked by a forum administrator.

[Add this topic to My Favorites]

Printable version

Forum Jump

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot delete your posts in this forum
You cannot edit your posts in this forum
You cannot create polls in this forum
You cannot vote in polls in this forum

Hosting and Support provided by theNetSmith.com