pie crust with shortening recipe
The Best pie crust with shortening recipe
I’ve been making pie crust with shortening for years, and it’s a staple in my household. My family loves it because it’s easy to make and always turns out perfectly.
I’ve experimented with different types of fat, but shortening remains my go-to choice. It gives the crust a flaky texture and a subtle sweetness that complements any filling.
I’ve tried making pie crust from scratch with butter and lard, but there’s something about the simplicity of using shortening that just can’t be beat. Plus, it’s a great way to get kids involved in the kitchen – they love helping me mix the dough and rolling out the crust.
Whether we’re making a classic apple pie or a savory chicken pot pie, this recipe is always a crowd-pleaser. And the best part?
It’s incredibly easy to make ahead of time and freeze for later use. Just thaw it out when you need it, and you’re good to go.
My kids have grown up on this recipe, and now they’re even starting to take over in the kitchen, helping me make pies for family gatherings and special occasions. It’s a tradition I’m so grateful for, and one that I hope will continue for generations to come.
Classic Pie Crust with Shortening
This flaky and tender pie crust uses shortening for a light texture and easy handling. It is perfect for both sweet and savory pies, providing a sturdy yet delicate base.
🥘Ingredients
For the Dough
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pie Crust with Shortening Works
This pie crust with shortening recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner solution.
It’s easy to make ahead of time and freeze for later use, making it perfect for busy households like mine.
And because it’s made with simple ingredients like flour and shortening, you can feel good about what you’re serving your loved ones.
❓ Frequently Asked Questions About Pie Crust with Shortening
Q: What is the difference between using shortening and other types of fat in pie crust?
Using shortening in pie crust creates a flaky texture that’s hard to replicate with other types of fat. This is because shortening has a higher melting point than butter or lard, which means it doesn’t melt as easily when mixed with flour and water.
Q: Can I use this recipe for savory pies?
Yes, you can use this recipe for savory pies! Simply replace the sugar with your favorite herbs or spices, and adjust the filling accordingly. Some popular options include chicken pot pie, shepherd’s pie, and quiche.
Q: How do I store leftover pie crust?
Leftover pie crust can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. When you’re ready to use it, simply thaw it out at room temperature or reheat it in the oven.
Q: Can I make this recipe gluten-free?
This recipe can be adapted to be gluten-free by substituting all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours may behave differently when mixed with liquid ingredients.
Q: How do I prevent my pie crust from becoming too thick?
To prevent your pie crust from becoming too thick, make sure to roll it out evenly and not overwork the dough. You can also try using a pastry brush to lightly dust the crust with water before baking – this will help it brown more evenly.