I’ve also used plastic grocery bags the same way. I might suggest that you look for a recipe that specifically uses coconut oil as it behaves differently (melting point) than shortening. I’ve heard margarine called Oleo before, but I never knew that some folks called lard or butter shortening! Using butter in place of shortening is very easy as it is just a simple one to one swap. I love old-fashioned pies with natural ingredients and have found great recipes for vintage pies but they never mention how to make simple and plain pie crusts for some reason!!! butter seems to do the trick. It is a little sturdier than standard pastry without losing that element of fragility and it’s so easy! Flip that over the “stuck” half, then loosen one quarter (half of what’s left) and flip that over onto the remaining “stuck”quarter. I just need to find a healthy source of lard now…. I think it’s a smart, creative crust idea to try with your leftover cookies — if you ever have such a thing. Gently fold the excess dough under itself, then crimp the edges as desired to make it pretty. Lard, Coconut oil, butter can all be considered shortening. However, I have seen recipes calling for olive oil, etc. Not sure what went wrong, but it turned out kind of tough and chewy. But, now I know! I use one or two pieces of waxed paper on top of the dough as well. In a pinch, coconut or vegetable oil can be used as a substitution for a recipe that calls for shortening. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust. A Homemade Shortening Pie Crust can be made in just minutes. Hi Jill, Have you heard if anyone has had success using gluten free flour for this crust? It must be completely full! I personally haven’t tried either of those flours in pie crust, but if you do, please come back and let us know how it comes out! Mix until smooth. I am glad I found this one and I’m going to use it for my next pecan pie as the dutch crust recipe I usually use is just too thick and biscuity. I have been using coconut oil for my pie crust for the past several years. Most of the lard you can purchase at the store is hydrogenated, so it’s really not a healthy option and actually quite similar to shortening (which is also an icky hydrogenated fat). Would I be able to grate refrigerated coc. You just can’t beat a homemade crust! But, if you’d like a substitute that - in my view - can make an even better crust, may I introduce you to an old friend. You are looking for the dough to stick together and form a rough ball, but you don’t want a sticky mess. Everything I’ve made in the book is amazing, and our favorite is the farmhouse beef stew. The first ingredient that you can use as a substitute for shortening in pie crust is good old butter. Been looking for a plain and simple pie crust recipe like this for ages, thank you so much! Pastry flour pie crust is harder to roll without cracking, and can split apart at the seams while the pie is baking. and bake at 325 for 45 minutes or until […], […] this little apple pie with coconut oil crust. I’m definitely not a pie crust person, but it was […], […] crust for the one in the picture. Originally Answered: What is the best substitute for shortening in pie crust? will definitely be making this soon! Add one teaspoon white vinegar per cup of flour in the dough. It seems like overall that is the best stuff from what I’ve read, just hard to get your hands on quality lard. The thin layer of cornmeal will absorb enough moisture to double in thickness. There are recipes that use oil instead of shortening, but the pie crusts come out a different texture, and flavor. The one thing I hate about making pie is having to use the wretched shortening. Pie crust ingredients: All-purpose … Eskay Lim / EyeEmGetty Images. I have a friend that makes pastry cloths from bulk fabric. Would love to hear your thoughts! Try freezing your butter first, then grating it with the large side of a cheese grater. Everyone loves the rich and salty flavor of butter. I made 6 crusts (3 in the freezer for later on) and made 3 pecan pies last night. And yes, the frozen butter/cheesegrater trick is one of my favs! I then use water from the tap rather than ice water. Typically, butter is used in the same amount as palm shortening or a 1 cup to 1 cup ratio. Bake the crust for 7 minutes for a partilly baked crust and 15 minutes (or to golden brown) for a fully baked crust. You do not have able to make fine pastry to make this successfully. With exceptional flavor depth, it heightens sweet and nutty flavors far more than your average homemade pie crust. If you want to make a pie crust for the top and bottom of your pie, just double the recipe. I was reading through to see if anyone would mention a pastry cloth. Well, I definitely learned something new through this post. 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