What kind of shortening to use for pie crust

Patience is a virtue, and that's the quality I channel in order to I combat the finicky nature of an all-butter dough. Too soft? Chill it for 15 minutes. I'm likely to transfer the dough in and out of the fridge several times while making a single pie. Too hard? Just let it sit on the counter for a few minutes. This chilling step will make the dough easier to handle and help it become nice and flaky when baked.

Uh oh, it's fall and you don't have all the supplies you need to make apple pie? We've got you covered. By Emily Johnson. Pie Dough Get This Recipe. Photo by Chelsea Kyle, food styling by Katherine Sacks. Start With the Right Texture.

Mix it in a food processor until the dough just forms, then shape it into a wide, flat disk and let it chill for at least an hour. Resting is key! Use as directed in pie recipe. I Made It Print. Note If necessary, use a little less water than called for in recipe.

Full Nutrition. Reviews Read More Reviews. Most helpful positive review Tina. Rating: 5 stars. This is a great recipe because the measurements are very accurate. I also put my food processor bowl in the fridge. After they were good and chilled, I put the flour in the food processor and added the shortening and pulsed it till it looked coarse and then I added ice cold water to it a little at a time as I pulsed it until it formed a ball.

My hubby is a pastry chef and gave it thumbs up! Oh and I put a little less salt in it because my butter had salt. If you use the unsalted butter put the full tsp of salt in it as the recipe indicates.

Read More. Most helpful critical review naples Rating: 1 stars. Since most of the reviews for this pie crust are so positive you will be tempted, as I was, to use this recipe.

Before you do, however, I urge you to pay careful attention to not only the one or two star reviews, but also to any reviews that indicate they made changes, or who comment that there was too much shortening in the recipe. They are all right on!

My experience was the same I can't even comment on how it baked as I didn't get that far. I was so disappointed in the dough itself that I just pitched it and made it again using my old recipe. I didn't trust the dough enough to gamble with what the finished product would be. If you make the necessary changes to make this pie crust work then you really aren't using this recipe anyway!

Reviews: Most Helpful. When you are finished rolling it out take off the top piece of plastic wrap, put a pie pan upside down over the dough, then turn the whole thing pie pan, dough, bottom plastic wrap upside down.

Lastly, press the dough into place in the pie pan and remove the second piece of plastic wrap. I have baked more than 20 pies over the past year, and consistently get rave reviews about the crust. Of course, I use this recipe, but I add an extra trick. I put the bowl and pastry cutter in the refrigerator, and I keep 1 ice cube in the water to keep it cold.

It keeps the shortening from blending too much with the flour, leaving you with little pockets of shortening that result in extra flakes. Cindy Carnes. It has worked out pretty good for me, but I always have to work in so much flour. Continue to Content. Instructions Add flour and salt to a large bowl and whisk.

Next, add the cubed butter and shortening and cut in with a pastry cutter until the mixture resembles little peas and course crumbles. Add one tablespoon of ice-cold water at a time and mix with a fork.

Continue to add the water until the dough can be squeezed together with your hands. Roll the dough into a ball and place it in some plastic wrap. Refrigerate for 30 minutes.

When ready to roll out the dough, add some flour to your counter and place the dough on the flour. Roll the dough with a rolling pin until you reach a circle that is about inches wide. Place the crust into a pie shell and trim edges of dough or fold edge under.

Take a fork and poke a few holes around the bottom and sides. Use your fingers to create a fluted pie crust edge. Add pie filling and bake as the pie recipe directs.

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