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 Pie crust

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ann peeples

  • Total Posts: 8317
  • Joined: 5/21/2006
  • Location: West Allis, Wisconsin
Pie crust Thu, 08/8/13 11:54 AM (permalink)
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.
 
#1
    kevincad

    • Total Posts: 399
    • Joined: 1/23/2008
    • Location: Snellville, GA
    Re:Pie crust Thu, 08/8/13 12:34 PM (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

      • Total Posts: 173
      • Joined: 9/9/2008
      • Location: Tallahassee, FL
      Re:Pie crust Thu, 08/8/13 1:08 PM (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.
      <message edited by crew84row on Thu, 08/8/13 1:10 PM>
       
      #3
        ann peeples

        • Total Posts: 8317
        • Joined: 5/21/2006
        • Location: West Allis, Wisconsin
        Re:Pie crust Thu, 08/8/13 6:18 PM (permalink)
        I don't know why this post appeared under trip reports-my apologies-feel free to move this, moderators!
         
        #4
          EdSails

          • Total Posts: 3572
          • Joined: 5/9/2003
          • Location: Mission Viejo, CA
          Re:Pie crust Thu, 08/8/13 7:08 PM (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

            • Total Posts: 2368
            • Joined: 12/1/2006
            • Location: Pewaukee, WI & Fuquay-Varina, NC
            Re:Pie crust Thu, 08/8/13 7:15 PM (permalink)
            Pie Diva only uses ... 
             
            I best not say, I think it is classified.
             
            #6
              lleechef

              • Total Posts: 6229
              • Joined: 3/22/2003
              • Location: Gahanna, OH
              Re:Pie crust Thu, 08/8/13 8:36 PM (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

                • Total Posts: 8317
                • Joined: 5/21/2006
                • Location: West Allis, Wisconsin
                Re:Pie crust Fri, 08/9/13 7:28 AM (permalink)
                Because I don't have any traditional shortening.......
                 
                #8
                  Pie Diva

                  • Total Posts: 56
                  • Joined: 1/13/2010
                  • Location: Pewaukee, WI
                  Re:Pie crust Fri, 08/9/13 9:54 AM (permalink)
                  Why don't you tell us what you do have and we can go from there.
                   
                  #9
                    lleechef

                    • Total Posts: 6229
                    • Joined: 3/22/2003
                    • Location: Gahanna, OH
                    Re:Pie crust Fri, 08/9/13 10:05 AM (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

                      • Total Posts: 3572
                      • Joined: 5/9/2003
                      • Location: Mission Viejo, CA
                      Re:Pie crust Fri, 08/9/13 12:51 PM (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

                        • Total Posts: 173
                        • Joined: 9/9/2008
                        • Location: Tallahassee, FL
                        Re:Pie crust Fri, 08/9/13 1:23 PM (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

                          • Total Posts: 331
                          • Joined: 1/9/2006
                          • Location: Noblesville, IN
                          Re:Pie crust Fri, 08/9/13 1:52 PM (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

                            • Total Posts: 56
                            • Joined: 1/13/2010
                            • Location: Pewaukee, WI
                            Re:Pie crust Fri, 08/9/13 2:16 PM (permalink)
                            The crust I make (after much experimentation) uses only butter as the source of fat.
                            <message edited by Pie Diva on Fri, 08/9/13 3:43 PM>
                             
                            #14
                              lleechef

                              • Total Posts: 6229
                              • Joined: 3/22/2003
                              • Location: Gahanna, OH
                              Re:Pie crust Fri, 08/9/13 3:01 PM (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

                                • Total Posts: 6317
                                • Joined: 7/6/2006
                                • Location: Live at Saint Clair
                                • Roadfood Insider
                                Re:Pie crust Fri, 08/9/13 3:59 PM (permalink)
                                MANTECA - LARD
                                 
                                It is healthy and lasts for ever, makes flaky pastry and crusts.
                                 
                                #16
                                  Pie Diva

                                  • Total Posts: 56
                                  • Joined: 1/13/2010
                                  • Location: Pewaukee, WI
                                  Re:Pie crust Fri, 08/9/13 4:21 PM (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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