shortening pie dough recipe
The Best shortening pie dough recipe
I have been making this shortening pie dough recipe for years, and it’s a staple in my household. My family loves it because it’s easy to make and always turns out perfectly. The recipe is based on a traditional American method of using cold shortening to create a flaky, tender crust.
I’ve tried other methods, but this one is the most reliable and produces the best results. I like to use this recipe for special occasions, like holidays and family gatherings, but it’s also a great option for everyday meals. My kids love helping me make the dough, and they’re always excited to see the finished product.
The smell of freshly baked pie is amazing, and it’s a big hit with everyone in the house. I’ve even converted some of my friends who were skeptical about making their own pie crust from scratch. It’s just that good!
In addition to its great taste and texture, this recipe has some health benefits too. By using cold shortening, we can avoid using hot water which can make the dough tough. This method also helps preserve the delicate balance of flavors in the filling.
I’ve made this recipe so many times that I can do it in my sleep, but I still enjoy every step of the process. There’s something satisfying about working with cold butter and watching it come together into a beautiful, flaky crust.
Shortening Pie Dough
A flaky, tender pie crust made with vegetable shortening. This dough is easy to work with and produces a golden, crisp crust perfect for both sweet and savory pies.
🥘Ingredients
For the Dough
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Shortening Pie Dough Works
This shortening pie dough recipe is a staple in my kitchen because it never fails. I store leftover dough wrapped in plastic in the fridge for up to three days, or freeze it for later.
To reheat a baked pie, I put it in a 300 degree oven for ten minutes to crisp the crust back up. This dough works beautifully for double crust pies, lattice tops, or even hand pies.
It is always a good idea for any occasion, from a casual weeknight dessert to a holiday gathering. My family requests it for every pie, and I am happy to oblige because it is so easy and consistent.
If you want a reliable, flaky crust that everyone will enjoy, give this recipe a try.
❓ Frequently Asked Questions About Shortening Pie Dough
Q: What is the difference between shortening and butter in pie dough?
A: Shortening and butter are both used to create a flaky crust in pie dough, but they have some differences. Shortening has a higher melting point than butter, which makes it ideal for creating a tender crust that holds its shape well. Butter, on the other hand, contains milk solids that can give the crust a slightly sweet flavor.
Q: Can I use vegetable shortening instead of lard?
A: While vegetable shortening can be used as a substitute for lard in pie dough, keep in mind that it will affect the flavor and texture of the crust slightly. Lard has a rich, savory flavor that pairs well with sweet fillings like apple or cherry pie.
Q: How do I know when my pie dough is properly chilled?
A: When your pie dough has been chilled for at least 30 minutes, you should be able to roll it out easily without any tears or breakage. If your dough is too warm, it will be difficult to work with.
Q: Can I make pie dough ahead of time?
A: Yes! Pie dough can be made ahead of time and refrigerated for up to 24 hours before being rolled out and used.
Q: Why does this recipe call for cold ingredients?
A: Cold ingredients are essential for creating a flaky crust in pie dough. Cold butter and shortening will help create layers within the dough that will give your finished pie a tender texture.
