Pie crust

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ann peeples
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2013/08/08 11:54:18 (permalink)

Pie crust

I need a pie crust recipe without shortening.....any such thing? Every year I buy Door County cherry filling at the Wi. fair-needs a good pie crust.
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    kevincad
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    Re:Pie crust 2013/08/08 12:34:28 (permalink)
    ann peeples

    I need a pie crust recipe without shortening.....any such thing? Every year I buy Door County cherry filling at the Wi. fair-needs a good pie crust.

    Here's one with lard:
    http://www.cooks.com/recipe/i69je3sy/lard-pie-crust.html
     
    And one with butter:
     
    http://www.simplyrecipes.com/recipes/perfect_pie_crust/
     
     
    #2
    crew84row
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    Re:Pie crust 2013/08/08 13:08:57 (permalink)
    Well you need some sort of fat in the crust for stickiness.  Look at this recipe using vegetable oil (probably canola or something without a lot of flavor)
     
    http://www.anyrecipe.net/dessert/recipes/piecrust_without_shortening.html
     
    Maybe post this on the Desserts board and let those bakers help you out.
    post edited by crew84row - 2013/08/08 13:10:41
    #3
    ann peeples
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    Re:Pie crust 2013/08/08 18:18:38 (permalink)
    I don't know why this post appeared under trip reports-my apologies-feel free to move this, moderators!
    #4
    EdSails
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    Re:Pie crust 2013/08/08 19:08:16 (permalink)
    Ann,
    Believe it or not, the best thing I have found for pie crust is---duck fat! Any time I make a duck, I take the fat from the pan and refrigerate it. It makes the most tender, flaky crust and really does not impart any flavor of it's own.
    #5
    JRPfeff
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    Re:Pie crust 2013/08/08 19:15:23 (permalink)
    Pie Diva only uses ... 
     
    I best not say, I think it is classified.
    #6
    lleechef
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    Re:Pie crust 2013/08/08 20:36:35 (permalink)
    ann peeples

    I need a pie crust recipe without shortening.....any such thing? Every year I buy Door County cherry filling at the Wi. fair-needs a good pie crust.

    I am no pie expert but my mother was and I did a lot of pastry in France.  To the best of my knowledge, every pastry needs some kind of shortening.  It could be butter, lard, Crisco, margarine (yuck) or some other fat (duck is new to me for pastry but if Ed says so....).  Otherwise it's just flour, salt and liquid.
    Out of curiosity, why would you want to make pie crust sans shortening? 

    #7
    ann peeples
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    Re:Pie crust 2013/08/09 07:28:52 (permalink)
    Because I don't have any traditional shortening.......
    #8
    Pie Diva
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    Re:Pie crust 2013/08/09 09:54:28 (permalink)
    Why don't you tell us what you do have and we can go from there.
    #9
    lleechef
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    Re:Pie crust 2013/08/09 10:05:58 (permalink)
    ann peeples

    Because I don't have any traditional shortening.......

    Next time you're at the grocery store pick up a small can of Crisco.  It keeps nearly forever and doesn't need to be refrigerated.
    #10
    EdSails
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    Re:Pie crust 2013/08/09 12:51:23 (permalink)
    lleechef

    ann peeples

    Because I don't have any traditional shortening.......

    Next time you're at the grocery store pick up a small can of Crisco.  It keeps nearly forever and doesn't need to be refrigerated.

    In addition, it's perfect for frying Chef Boy-r-dee Raviolios.
     

    #11
    crew84row
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    Re:Pie crust 2013/08/09 13:23:07 (permalink)
    I talke dto my wife.  She uses the Crisco baking sticks.  She likes the butter ones but they have regular ones too.  They're measurable just like butter and keep a long time.
    #12
    Root-Beer Man
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    Re:Pie crust 2013/08/09 13:52:30 (permalink)
    You can give this one a try. We've made it and it's good! We've also made all butter variations of it, as well as all lard and it all works well.
     
    http://www.foodnetwork.co...rust-recipe/index.html
    #13
    Pie Diva
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    Re:Pie crust 2013/08/09 14:16:09 (permalink)
    The crust I make (after much experimentation) uses only butter as the source of fat.
    post edited by Pie Diva - 2013/08/09 15:43:21
    #14
    lleechef
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    Re:Pie crust 2013/08/09 15:01:18 (permalink)
    My mother always used Crisco.  When I lived in Europe I used butter.  I never bake anymore (except chocolate chunk cookies for MH) but if I did, I'd use butter. 
    Ed
    We fry the Raviolios in rendered whale blubber.
    #15
    CajunKing
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    Re:Pie crust 2013/08/09 15:59:19 (permalink)
    MANTECA - LARD
     
    It is healthy and lasts for ever, makes flaky pastry and crusts.
    #16
    Pie Diva
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    Re:Pie crust 2013/08/09 16:21:01 (permalink)
    CajunKing

    MANTECA - LARD

    It is healthy and lasts for ever, makes flaky pastry and crusts.


    And my cats loved it!
    #17
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