Is pie crust better with butter or shortening?

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Butter made a tastier, flakier, sturdier crust by far. This isn’t to say that shortening and lard aren’t useful ingredients. Shortening is a great way to get incredibly tender desserts.

What fat makes the best pie crust? The best way to experiment with lard in pie dough is to use it in some combination with butter. Start with a proportion of about 70 percent butter, 30 percent lard. You should end up with a crust that features the best of both fats—gorgeous flakes from the lard and rich flavor from the butter.

Is pie crust better with butter or lard? Pie crusts made with lard are flaky and crisp, while all-butter crusts have rich flavor and tenderness. Lard has a higher melting point than butter, making pastry easier to work with. Butter’s lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness.

Why do you put vinegar in pie crust? One ingredient that you can add to a pie crust that is a little more unusual is vinegar. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.

Which fat makes the flakiest pie crust? Lard is nearly 100% fat—mostly monounsaturated, trans-fat free—and with a much higher melting point. “That means you’re almost frying your pie dough from the inside out, which is as delicious as it sounds,” says Skurnick.

Is pie crust better with butter or shortening? – Related Asked Question

What makes a pie crust tough?

Your crust is too tough.

If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don’t sweat it: You’ll do better next time.

What are three kitchen tools that helped in making a good pie crust?

The Fundamentals:

  • Multi-Unit Measuring Cups. Precise measurements of both dry and wet ingredients, like flour and water, are necessary for pie, and this OXO product makes it easy to do all in one place. …
  • Measuring Cups. …
  • Measuring Spoons. …
  • Food Processor. …
  • Dough Blender. …
  • Mixing Bowls. …
  • Rolling Pin.

What are some advantages and disadvantages of using butter in pie dough?

What are the advantages and disadvantages of using butter in a pie crust? Advantages : excellent flavor and forms distinct flaky layers. Disadvantages: Expensive and butter melts easy bettween 82.5 and 96.8 degrees F. It takes more time to make pastry because it must be refrigerated.

What happens if you put too much butter in a pie crust?

When put into the oven, the small chunks of butter inside the dough will create little steam pockets, and where the solid butter once was becomes an air pocket, thus creating a tender flaky crust. If the butter chunks are too big, you’ll have melted butter leaking from your pie crust as it bakes.

What are the 2 characteristics of a good pie crust?

American pie crust is made with a medium flake pastry. The following are characteristics of a good pie: Crust is evenly browned and golden brown around the edge, somewhat lighter brown on bottom. Crust is flaky and tender.

What does an egg do in a pie crust?

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.

Why should pie dough not be stretched when putting in pie?

Why is this important? Because pastry dough that’s stretched to fit a pan will try like heck to revert to its original size as it bakes. If you’ve stretched a too-small round of dough to cover the pan, it’ll most likely shrink down the sides of the pan, disappearing into the filling as the pie bakes. FAIL.

Why is my pie crust cracking when I roll it out?

Chilled pie dough cracks when rolled out

Dough was too cold or not kneaded enough, making the edges of the dough disk ragged and dry. Also, the dough may not have rested enough to allow the flour to hydrate evenly. If there are many cracks and the edges seem dry, gather the dough into a ball.

Why is lard better than shortening for pie crust?

Lard: If it doesn’t make you squeamish, lard makes an incredible pastry crust. It chills nicely and doesn’t break down under heat as quickly as butter. This makes for a relatively flaky crust if handled properly. While it’s not as tasty as butter, it’s flavor is still less bland than shortening or oil.

Are Crisco and shortening the same thing?

You’ve probably heard of Crisco, which is a well-known brand of shortening that has been around since 1911. Shortening and other solid fats are preferable to liquid oils in baking applications like cookies, pie crusts, and cakes to create a tender, flaky end product.

Is butter or margarine better for pie crust?

Butter being superior in flavor in most doughs and crusts, does make for a harder fat to work with. It melts quickly, and if not handled correctly, can create a chewy crust rather than flaky. If baked to perfection, butter-based crusts almost always win out.

How do I make my bottom pie crust crispy?

Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

What happens if you dont Chill pie crust?

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

Should you chill pie crust before baking?

Chill in the fridge for 30 minutes, or up to overnight. Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough’s gluten, helping prevent a tough crust.

What is the best way to cut a pie?

Step 1 — Place pie in the freezer for about 15 to 30 minutes to chill before cutting. The fruit pie should be well chilled, but not frozen. Step 2 — Use a long serrated knife to score the crust. Place the knife across the top of the pie and press gently to cut through the edge of the crust.

What are the materials needed in baking pies and pastry?

8 Essential Tools for Baking Pies

  • WIRE RACK. A pie needs to be totally cool before it’s sliced. …
  • PASTRY BRUSH. Use a dry one to brush flour off rolled dough, or dip it in egg or cream wash to glaze the crust.
  • OVEN THERMOMETER. …
  • WOODEN ROLLING PIN. …
  • RIMMED BAKING SHEET. …
  • ALUMINUM FOIL. …
  • DRIED BEANS OR RICE. …
  • GLASS PIE DISH.

What products are good for pie?

Recommended Products: Dermalex Repair, Skinmedica TNS Ceramide Treatment Cream, CeraVe Daily Moisturizing Lotion, COSRX Balancium Comfort Ceramide Cream.

What are two advantages of using butter instead of shortening in a pastry dough?

The crust’s flakiness is created by the steam produced from the water while it bakes. The butter will add a rich flavor to your finished pie crust. Shortening is 100% vegetable oil, which allows for a higher melting point than butter, so it stays solid within the pie crust dough in your oven longer.

What type of liquid should be used for pie dough?

Liquid: Ice water, fruit juices, egg yolks, sour cream, milk or cream add different flavors and textures to your pie crust. Some bakers like to use vodka as the liquid to prevent forming gluten. When adding liquid to the flour and fat mixture, it should be ice-cold in order to keep the pieces of fat cool and separate.

How do you achieve a tender and flaky pastry dough crust?

Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. The fat melts during baking, leaving air spaces.

How do you keep pie crust from sticking?

Spraying directly into the pan results in a heavy patch of grease in the center with a lighter coating on the sides and this can make your crust bake unevenly or even bubble up in the oven. Vegetable oil – Lightly moisten a paper towel with vegetable oil and rub it over the surface of the pie dish to prevent sticking.

How thick should a pie crust be?

The dough should be 1/8″ thick and 1″ wider than the pie plate. Here’s a pro tip on measuring the dough’s thickness: stack two quarters next to the dough. That heigh is roughly equivalent to 1/8 of an inch, the Epi Test Kitchen’s recommended thickness for pie dough.

What should the texture of pie crust be?

The fat is cut into the flour to form crumbs, varying from a meal-like consistency to pea-size pieces. When these crumbs are moistened with liquid, they form a malleable dough.

What are the causes of poor quality pies and pastries?

Poor-quality pastry can be the result of preparation in conditions that are too warm (or using ingredients that are not cool enough), however, sometimes fats that have been chilled for too long can make pastry difficult to manage and this results in the dough becoming overworked.

What makes good quality pastry?

A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten.

Can you use milk instead of water for pie crust?

The more fat you’ve got in your crust, the better it will taste and the better its texture. We use European-style cultured butter with a butterfat content of at least 83 percent. We also use whole milk instead of water—another way to inject more fat into the crust, and a key ingredient for getting it super flaky.

What are the two most common fats to make pie crust?

Oil and margarine are the two most common fats used to make pie crust.

What are the two keys to making good pastry dough?

There are two keys to making good pastry dough: Avoid gluten development as much as possible since excessive gluten will make for a very dense, tough texture. The lower water content and minimal manipulation of the dough both help reduce gluten development.

Do you grease a pie plate?

Do not oil or grease glass pie plates. Thin, aluminum pie pans are a poor choice because they cook unevenly. If you have to use them, double them up and use two. Dull metal pie plates are better than shiny metal pans for making pies.

Should I bake the bottom pie crust first?

But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.

How do you roll the perfect pie crust?

But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.

How does Martha Stewart make pie crust?

Ingredients

  1. 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling.
  2. 1/2 teaspoon salt.
  3. 1/2 teaspoon sugar.
  4. 1/2 cup (1 stick) cold unsalted butter, cut into pieces.
  5. 2 to 4 tablespoons ice water.

Why do you put vinegar in pie crust?

Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your dough, so you won’t know what that “secret ingredient” after baking!

What is the best fat to use for pie crust?

Start with a proportion of about 70 percent butter, 30 percent lard. You should end up with a crust that features the best of both fats—gorgeous flakes from the lard and rich flavor from the butter.

What fat makes the best pastry?

Lard makes the best flakes. Many recipes seek the best of both worlds, calling for a 50-50 split of butter for flavor and lard for flakiness. But because lard isn’t always as available as butter, shortening is a common substitute, unless all-butter is preferred.

Do you refrigerate shortening after opening?

Do you have to refrigerate shortening? No, it is not necessary to refrigerate shortening– in very hot, humid storage environments, shortening may be refrigerated if desired, but it should be returned back to room temperature before using to ensure best results.

Is butter healthier than shortening?

Butter is slightly more nutritious than shortening. Using fat in your baked goods helps keep them moist and tender. However, the type of fat you use also affects the nutritional content of the finished product.

What happens if you use butter instead of shortening?

Because butter melts quicker than shortening, it often results in flatter and thinner baked goods. How does it impact taste? There’s no doubt about it: Butter adds a creamier, richer flavor to baked goods than shortening.

What makes a pie crust tough?

Your crust is too tough.

If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don’t sweat it: You’ll do better next time.

What are three kitchen tools that helped in making a good pie crust?

The Fundamentals:

  • Multi-Unit Measuring Cups. Precise measurements of both dry and wet ingredients, like flour and water, are necessary for pie, and this OXO product makes it easy to do all in one place. …
  • Measuring Cups. …
  • Measuring Spoons. …
  • Food Processor. …
  • Dough Blender. …
  • Mixing Bowls. …
  • Rolling Pin.

What are some advantages and disadvantages of using butter in pie dough?

What are the advantages and disadvantages of using butter in a pie crust? Advantages : excellent flavor and forms distinct flaky layers. Disadvantages: Expensive and butter melts easy bettween 82.5 and 96.8 degrees F. It takes more time to make pastry because it must be refrigerated.

Sharing is caring!