pie crust with shortening recipe
The Best pie crust with shortening recipe
I’ve been making pie crust with shortening for years, and it’s always a crowd-pleaser. My family loves it when I make a pie for dessert or as a side dish for dinner. The key to a great pie crust is using the right ingredients, and shortening is one of them.
It gives the crust a flaky texture that’s just perfect. I’ve tried other types of fat, but shortening is my go-to choice. I think it’s because it’s so easy to work with – it’s cold and crumbly, making it simple to mix into the flour without getting too messy.
Plus, it bakes up beautifully golden brown and crispy on the outside, while remaining tender and flaky on the inside. I’ve made this recipe for all sorts of occasions, from holidays to everyday meals. It’s always a hit with my family, and they never get tired of it.
In fact, my kids have even started asking for pie crust with shortening instead of their usual favorite foods! My husband loves that I can make a big batch of dough ahead of time and freeze it for later use – it makes meal prep so much easier. And let’s not forget about the health benefits – using shortening instead of butter or lard means we’re getting a more balanced mix of fats in our diet.
Of course, this recipe isn’t just limited to pie – I love using the leftover dough to make cinnamon rolls or biscuits for breakfast or snacks. It’s such a versatile recipe that I feel like I’m always finding new ways to use it up.
Classic Pie Crust with Shortening
A flaky and tender pie crust made with shortening. Perfect for both sweet and savory pies.
🥘Ingredients
For the Dough
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pie Crust with Shortening Works
This pie crust with shortening recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just want something delicious for your family to enjoy at home.
The best part is that it’s incredibly easy to make – just mix together some flour, cold shortening, and ice water, then roll out your dough and fill your pie shell as desired.
Once baked, the resulting crust is perfectly flaky on the inside and crispy on the outside – making it ideal for any type of filling you choose.
❓ Frequently Asked Questions About Pie Crust with Shortening
Q: Can I substitute butter or lard for the shortening in this recipe?
No, you should not substitute butter or lard for the shortening in this recipe. While they can be used in place of shortening in some recipes, they will change the flavor and texture of the pie crust in ways that may not be desirable.
Q: What kind of shortening should I use?
You can use either all-purpose or vegetable shortening in this recipe. The all-purpose variety will give you a slightly more robust flavor, while the vegetable version will be milder.
Q: Can I make this recipe by hand?
While you can certainly make this recipe by hand if you prefer, using a food processor or stand mixer will make quick work of mixing and blending the ingredients.
Q: How do I store leftover pie crust dough?
You can store leftover pie crust dough in an airtight container in the refrigerator for up to three days or freeze it for up to two months.
Q: Can I use this recipe to make gluten-free pie crust?
No, this recipe is not suitable for making gluten-free pie crust due to its reliance on wheat flour.
