Quick Answer: Which Is Better Shortening Or Butter For Pie Crust?

Can I use butter in place of shortening for pie crust?

You shouldn’t have any issue when substituting butter for shortening here.

Piecrust made with butter or margarine will not be as flaky as one made with shortening.

If you’re a fan of flaky, you may not want to substitute butter for shortening in pie crust..

Why is my butter pie crust tough?

Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. … Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.

Is Crisco worse than butter?

Saturated Fat Situation Although shortening is higher in total fat, butter contains more saturated fat since it comes from animals and shortening is usually made from plant oils. … Saturated fat is one of the so-called “bad fats” since it can cause your cholesterol levels to increase, raising your heart disease risk.

Can I use half butter and half shortening in cookies?

So one way to get the best of both: Use half butter and half shortening.

What can I substitute for shortening in a pie crust?

Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe. So for every 1 cup of shortening called for in a recipe, use 1 cup butter or margarine plus 2 tablespoons.

Why does my pie crust split when I roll it out?

If your pie dough breaks and crumbles when you try to roll it out, it’s probably too dry. … Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.

How do you make pie crust from scratch without shortening?

Simple Pie Crust Recipe1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. … 1/4 teaspoon sea salt.1/3 cup cold butter or lard or firm coconut oil (coconut oil will make a slightly tougher crust, but still yummy)4-6 Tablespoons cold water.

What does adding vodka to pie crust do?

By using vodka instead of water, you can add more liquid to your dough, making it easier to roll, while still limiting the gluten development that can threaten to turn your tender dough tough.

Why is Crisco so bad for you?

Crisco and other partially hydrogenated vegetable shortenings were later found to have their own health issues, most notably trans fats, which were found to contribute as much to heart disease as saturated fats.

Is it hard to make pie crust?

It’s easy and creates hardly any mess. You’ll need at least an 8-cup food processor to make a crust (even bigger if you think you’ll want to make two at a time for a double or lattice top pie). Crusts made in a food processor are said to be more mealy or doughy.

What does adding an egg to pie crust do?

Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan. … Vodka is often used because it won’t affect the flavor of the dough.

Is Crisco good for baking?

Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*.

Which is better for baking butter or shortening?

There is no doubt about it, cookies and cakes taste better when they are made with butter. Shortening, which is made from hydrogenated vegetable oil, has no flavor. … Shortening can make baked goods rise higher and be lighter, which depending on what you are baking, may be preferable to using butter.

Why do you put vinegar in pie crust?

Add 1 teaspoon to your current favorite recipe at the time in which you’re adding your ice water. Vinegar helps prevent the formation of gluten which makes for a tough crust.

What is the best substitute for shortening?

butterMargarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness).