Can I use shortening instead of butter in pie crust?
The Best Pie Crust Recipe We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here.
What does shortening do in shortcrust pastry?
Shortening is used in most doughs and batters, to give the baked product a crisp and crumbly texture. Rubbing the fat in causes the baked product to have a flaky texture, as the dough is separated into layers.
What is the best shortening for pastry?
In the US the best known brands are Crisco and Earth Balance and in Australia the best known brand is Copha. For pastry, the combination of butter and shortening gives the best balance of flavour and flakiness. Shortening will give a tender, flaky crust but has little flavour.
Can I use Crisco instead of lard for pie crust?
2. Shortening. If you want to make a vegan pie crust, shortening is one option (though we recommend using the newer, non-hydrogenated varieties). The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out.
Which is healthier butter or shortening?
Butter is slightly more nutritious than shortening. However, the type of fat you use also affects the nutritional content of the finished product. While butter and shortening have similar nutritional profiles, you’ll be better off using butter since it provides more vitamins and doesn’t contain trans fats.
What is the best fat to make shortcrust pastry?
Butter
Butter is the perfect fat as it provides both shortness and flavour. Many chefs prefer unsalted butter, as it has a fresher, purer flavour, but salted butter can be used in all recipes. You will need to adjust the amount of salt added to the pastry according to the type of butter used.
Which is better lard or shortening?
Lard actually has less trans fat than shortening and less saturated fat than butter. While it will never have a health food halo, it certainly doesn’t live up to its bad reputation.
Why is shortening preferred over oil in pastry making?
Shortening and other solid fats are preferable to liquid oils in baking applications like cookies, pie crusts, and cakes to create a tender, flaky end product. But when a fat such as shortening is cut into flour before baking, it coats the gluten strands, preventing them from lengthening and forming a tough matrix.