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

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Our Lady's Loom, Larder, and Laundry
4Real Forums : Our Lady's Loom, Larder, and Laundry

Topic: Time for Pies ... help!

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glinNC
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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
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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.

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nissag
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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,

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

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

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stef

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CrunchyMom
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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.

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Lindsay
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glinNC
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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
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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

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stefoodie
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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.

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stef

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organiclilac
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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.

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wifemommy
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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

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