I have made a good pie crust before. Every good pie crust I have made uses shortening.
Here are some pie crust recipes from around the blogosphere that don't require shortening. I would like to try making some of them...
Easy Pie Crust
Simple Pie Crust
What about using coconut oil in place of shortening in a classic recipe?
I tried an all butter recipe in the past and was not impressed.
I have heard good things about cream cheese crusts. Cream cheese makes anything good, right?
Thoughts?
P.S. Confession: When I made pies for the bake auction this past weekend, I bought my pie crusts because I didn't want to buy shortening since I never use it for anything else. And I was afraid to experiment (make pie crust without it) at other people's expense.
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1 comment:
I haven't used shortening in years, so I was just recently clued into the fact that they now have non-hydrogenated ones. Shortening is definitely the way to get nice, flaky crusts.
I switched to butter crusts awhile back. They don't have quite the same texture--they have the texture of shortbread rather than a regular flaky crust. But they taste much better! I usually use a basic pat-in-the pan butter pastry recipe. Mine's from the Joy of Cooking.
Now that I have a few gluten-free family members, I've switched over to crisps and crumbles rather than pies. The crumb topping is much less picky than a pastry crust and can stand up to substitutions.
Wow--I guess I have quite a bit to say about crusts! Thanks for linking to the Green Baby Guide. Joy wrote that oil crust recipe post. Personally I do not like oil pastry.
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