Is butter or shortening better for pie crust?

Published by Charlie Davidson on

Is butter or shortening better for pie crust?

The Pie Crust Takeaways 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.

Should you Prebake crust for apple pie?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Why is butter added to pie filling?

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

Can you substitute butter for shortening in pie crust?

butter. 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.

How do you keep the bottom crust of a pie from getting soggy?

7 Tips to Help You Avoid a Soggy Pie Crust

  1. Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
  2. Blind-bake your crust.
  3. Fight the puff a better way.
  4. Egg wash.
  5. Seal your crust with chocolate.
  6. Drain the fruit.
  7. Use thickeners.

Should I put vinegar in my pie crust?

The basic ingredients in a pie crust are butter, flour, salt and water. 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.

Why did my pie crust turn out hard?

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.

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.

How do you make a pie crust with butter?

How To Make Pie Crust By Hand: Dry ingredients. In a bowl, combine all of your dry ingredients. Crumb (Cut in) the butter. Use your hands or a pastry blender to smash the very cold butter into pieces no larger than a pea. Add liquid. Knead the ice water into the dough until it has come together in a ball. Rest. This is the key to a good pie crust.

What are the best apple pie recipes?

Preheat oven to 425 degrees F (220 degrees C). In a large bowl mix together flour, salt, and cinnamon . Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes. Pour apples into pastry-lined pie plate. Dot with butter or margarine.

What is the easiest pie crust recipe?

How to Make Homemade Pie Crust in 4 Easy Steps: In a food processor, pulse together flour, sugar and salt. Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form. Add 6 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Transfer dough to a clean work surface, and gather together into a ball.

What is a perfect pie crust?

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Categories: Contributing