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Marilyns Treats

July 15, 2020 · 6 Comments

Tip Friday The Perfect Crust

Tip Friday

Pie crust can be made with a variety of fats, from shortening, to the classic lard. Butter and shortening are also a great combination. Use vegetable oil for an extra easy, vegan crust.
Pie crust can be made with a variety of fats, from shortening, to the classic lard. Butter and shortening are also a great combination. Use vegetable oil for an extra easy, vegan crust.

The Perfect Pie Crust

Pie crust can be made with a variety of fats, from shortening, to the classic lard. Butter and shortening are also a great combination. Use vegetable oil for an extra easy, vegan crust.

When you want to impress your guests with your pies follow one of these 4 suggestions!

Pie Crust with Shortrening

Pie Crust with Shortening

Shortening makes for a tender, flaky crust and is often preferred for this reason. It is also easy to work with, because it doesn’t melt as quickly as some other fats. Do keep in mind that recipes can also be made with a combination of butter and shortening.

Pie crust can be made with a variety of fats, from shortening, to the classic lard. Butter and shortening are also a great combination. Use vegetable oil for an extra easy, vegan crust.

Pie Crust with Butter

If you like the taste of a butter crust, substitute cold butter cut into 1/2-inch pieces, for half of the shortening called for in your recipe. The milkfats in butter will also help the crust brown nicely.

Pie crust can be made with a variety of fats, from shortening, to the classic lard. Butter and shortening are also a great combination. Use vegetable oil for an extra easy, vegan crust.

Pie Crust With Lard

Throughout American history, lard has been used to make pie crust pastry. Lard was easy to come by when more Americans lived on farms and using leftover pork product was an economical way to make pies before butter and shortening were as readily available as they are today. Throughout the 20th century, our eating habits changed drastically, and lard fell out of fashion, especially as alternatives, like shortening were introduced around mid-century. Recently, however, lard has seen a resurgence. If you have lard on hand, try swapping it in for the shortening called for in your recipe. As both lard and shortening are solid fats, the pastry should turn out fine. However as with any substitution, you may notice a slight change in the texture and flavor of your pie crust.

Pie crust can be made with a variety of fats, from shortening, to the classic lard. Butter and shortening are also a great combination. Use vegetable oil for an extra easy, vegan crust.

Pie Crust with Oil aka Vegan Crust

If you wish to make a vegan pie or are just in a hurry, a crust made with vegetable oil is perfect. No rolling is needed for this crust and because of its texture, it should be used for pies that have a bottom crust only.

I hope you found these types of crust useful! Enjoy.

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

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Comments

  1. blankChas Greener says

    July 31, 2020 at 3:51 PM

    Thank you so much for these tips, we have been looking for the perfect crust.

    Reply
    • blankMarilyn says

      July 31, 2020 at 7:53 PM

      Thank you Chas. I hope you do better with crusts than I do! Enjoy.

      Reply
  2. blankJoanne says

    July 31, 2020 at 7:04 AM

    We tend to make our crusts with butter or shortening…. though I often just buy them as they are so much easier to work with (though not nearly as tasty!). Thanks for sharing with us at Encouraging Hearts and Home. Pinned.

    Reply
    • blankMarilyn says

      July 31, 2020 at 7:56 AM

      I use butter anymore. But my husband has been taking to making the pastry crusts when Amy doesn’t. I like ready made when I am in a hurry! Be safe.

      Reply
  3. blankPat says

    July 27, 2020 at 10:48 AM

    Beautiful crusts, Marilyn! I’ve always heard that laed was the best for pie but I have not seen it for sale locally. I grew up with Crisco being used by my Mom in crusts, but now I’ve switched to butter. I think chilling the crust before baking is the answer to keeping the butter crust flaky.

    Reply
    • blankMarilyn says

      July 27, 2020 at 11:43 AM

      I had lard the other day and it was more heavy for me. Of course, crust isn’t my friend! I like chilling everything but eggs when I bake. My kitchen is small and gets too hot! Have a wonderful week!

      Reply

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blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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