How to Make Pie Crust Without Shortening

This recipe helps you quickly learn how to make pie crust without shortening 
how to make pie crust without shortening

About the Author

I'm Lisa Smith

I remember when I first tried to make a pie on my own..

It was REALLY frustrating...

Fast forward to today, I'm a one of the professionals

2020/07/20

What is Shortening?


Shortening is a sort of fat utilized in cooking and baking.

Shortening are often made up of either animal fat or oil ,

However, the chemical structure of the oil is modified through a process called hydrogenation. This causes the oils to become more solid, creating a thick texture that creates shortening good to use for specific types of cooking and baking.  

The most common use of shortening is to bake pie crusts. Because of its high melting point, shortening is easy to incorporate into the dough. It won't melt as you work the dough with your hands, as with butter.


Alternatives to Shortening


Butter is probably the foremost  popular alternative to shortening. Many people actually prefer butter due to the rich flavor it adds.

In the past, health experts have claimed that eating saturated fat is linked to a higher risk of heart disease

Therefore, butter may be a suitable alternative to shortening in most recipes. 

Just remember that the water in butter may create a rather different texture than shortening would.

Shortening vs Butter


Shortening and butter are often used interchangeably for many baking recipes with some slight adjustments. 

Because vegetable shortening is made of 100% fat, and butter contains water, 

it's not a one-to-one exchange. 

For every cup of shortening, you need to use 1 cup of butter plus 2 tablespoons. 

Pie crusts made with butter won't be as flaky as a crust made with shortening, 

but they will have rich, buttery flavor. 

For the simplest of both worlds, shortening and butter are often combined in your recipes.


This recipe helps you quickly learn how to make pie crust without shortening

How to Make Pie Crust Without Shortening

Step by Step

This easy all butter pie crust recipe is fast and can be made in the food processor or by hand. It’s the perfect pie crust for all your pie recipes..! 

 Ingredients 

  •  1 1/4 cups (150g) all-purpose flour 
  •  1 1/2 teaspoons sugar 
  •  1/2 teaspoon salt 
  •  1/2 cup (1 sticks/4oz) unsalted butter, cut into little cubes and chilled 
  • 2-4 tablespoons ice cold buttermilk (or ice water) 
  •  egg wash: 1 egg beaten with 1 tablespoon milk or cream

Directions 

  1. Cut butter into cubes. Chill butter cubes and buttermilk, within the freezer, for a minimum of quarter-hour . 

  2. Combine flour, sugar, and salt in the food processor. 

  3. Pulse 2-3 seconds to mix. 

  4. Add the cubed butter and pulse 6-8 times, until the mixture is crumbly, with large pea-sized balls of butter. (Alternately, whisk in a large bowl if you are not using a food processor and cut in the butter by hand using a pastry blender or 2 knives.) 

  5. Add half the buttermilk and pulse about 6-8 times, adding more liquid, one tablespoon at a time if needed, until the dough just starts to return together. 

  6. It will be slightly shaggy, not an ideal looking dough ball, and definitely not wet or sticky at now . 

  7. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, and it holds together. Turn dough onto a piece of plastic wrap.

  8.  Form dough into a disk and wrap in wrapping . 

  9. Chill in the fridge for at least 1-2 hours or up to 5 days (or freeze up to 2 months). 

  10. Once chilled, let the dough soften to temperature for about 5-10 minutes and roll out on a bit of parchment paper, into a circle, 1/4" thick and 2" larger than your pie dish (13" for a 9" pie dish), sprinkling with flour as required and rotating dough 1/4 turn as you go, to eliminate sticking. 

  11. Roll dough around your kitchen utensil and unroll onto the highest of your pie dish, pressing it into rock bottom and up the edges . 

  12. Use kitchen shears to trim dough around pie dish, leaving a 1-2 inch overhang. 

  13. Fold edges under to form a rim around the edge. 

  14. Single Crust: If you are making a pie with crust only on rock bottom , press the sides of the crust into a fluted design or crimp with a fork and refrigerate while you prepare the filling. 

  15. To create a golden flaky layer on the highest of your pie shell , brush egg wash over the highest of the crust with a pastry brush before baking. 

  16. Blind Bake/Pre-Bake Bottom Crust: If your recipe requires a pre-baked crust, press the sides of the crust into a fluted design or crimp with a fork. 

  17. Place within the freezer for a minimum of 20 minutes, while you preheat the oven to 375°F (this helps make sure the crust doesn't slump the edges during baking). 

  18. Line your pie dough with parchment paper and fill with pie weights, dry rice or dry beans. Bake for 20 minutes. 

  19. Remove the pie from the oven, and scoop the parchment and weights. 

  20. Prick rock bottom of the crust everywhere with a fork, to release steam, so it doesn't intumesce . 

  21. To create a golden flaky layer on your pie shell and stop it from getting soggy, brush egg wash over the highest of the crust with a pastry brush. 

  22. Tent the sides of the pie with aluminium foil if the sides from getting too brown. 

  23. Bake for a further 15 to twenty minutes for a totally pre-baked crust (for cream pies or no-bake pies, etc) OR 6-10 minutes for partially blind-baked crusts (for pies that continue to bake within the oven once you add the filling, like quiches or pumpkin pie). 

  24. Cool completely before filling. 

  25. Double Crust: If making a pie with a top crust, prepare the pattern, cut-outs, or designs for your top-crust and put aside while you prepare the filling. 

  26. Fill pie shell with filling and add top crust on top, pressing right down to seal the sides . 

  27. To create a golden flaky layer on the highest of your pie shell , brush egg wash over the highest of the crust with a pastry brush before baking. 

  28. Decorative pie shape toppers: Cut out pie dough shapes with a little cookie cutter, roll in cinnamon sugar if desired, and bake on a parchment-lined baking sheet at 350°F for about 7-10 minutes. 

  29. Let cool and use to top your pies, or eat them as a yummy snack!

I hope this guide helps you quickly learn how to make pie crust without shortening

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