3 Simple Ways to Make Pie Crust Without Shortening

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Making a pie crust using shortening is a tried-and-true method for achieving a soft, flaky crust. But, what if you don’t have any shortening? Maybe you don’t want to utilize shortening and are wondering whether there is an alternative.

Nobody likes to give up the fantastic texture that shortening gives, but don’t worry, there are plenty of methods to create a great pie crust without it!

Why Skip Shortening

Many people are abandoning conventional shortenings in baking for one simple reason: they are unhealthy. Shortening is, of course, a fat, but not just any fat; it is mostly made up of trans fats.

Consuming too much trans fats has been linked to coronary artery disease through boosting cholesterol levels, according to research after study. Trans fats have also been linked to inflammation, which increases the risk of arthritis, heart disease, and diabetes. This does not sound promising!

Trans fats are actually prohibited in several areas, making it unlawful for eateries to utilize them at all! So, why would you want to put these potentially hazardous artificially manufactured lipids in your pie crust?

That’s what people have been doing for centuries, and you have to agree, shortening does produce a nice crust! But it’s evident that a change is in order!

While there is shortening that does not include trans fats (thank you, science! ), you may still want to explore for methods to prepare pie crust without shortening for other reasons.

Many individuals dislike shortening and want a deeper taste in their crust than shortening can deliver. Others may like a less flaky crust–shortening can yield a sloppy crust!

Maybe you’re seeking for a substitute for shortening since you never have it on hand and don’t want to purchase it just to cook pies. All of these are legitimate reasons to desire to bake pie crust without shortening!

1 – Butter in Place of Shortening

The first component that may be used in place of shortening in pie crust is plain old butter. Using butter instead of shortening is a straightforward one-to-one substitution. So, if your pie crust recipe asks for cup shortening, just substitute cup butter. That simple!

When substituting butter for shortening in a pie crust, ensure sure the butter is at room temperature and has the same soft consistency as shortening. This will make kneading your pie crust simpler, and the ultimate product will be similar to your typical shortening pie crust.

When you use butter instead of shortening, you may notice a tiny change in the pie crust. Shortening is 100% fat, while butter is 85% fat and 15% water.

This modest fat decrease will make the crust less flaky, but the rich flavor of butter will more than compensate.

2 – Oil in Place of Shortening

If you wish to use oil instead of shortening (or in lieu of butter), coconut oil is the top choice. Coconut oil is solid at room temperature (not too hot!) and will therefore integrate into the pie crust like shortening.

Coconut oil also adds a delicate tropical flavor to the pie crust, which complements many other types of pies. In shortening, use the same quantity of coconut oil that the recipe asks for. So, instead of 1 cup shortening, use 1 cup coconut oil.

In a pinch, vegetable oil will suffice, and the same ratio as recommended for coconut oil should be used.
Vegetable oil has a pretty neutral flavor that will not overpower the flavor of your pie.

When using oil instead of shortening in pie crust, the dough will be significantly greasier despite using less fat. To avoid the oil from seeping any more into the flour and creating an even greasier dough, use the pie crust produced with oil soon after forming the dough.

After baking, the pie will be less oily, but the crust will be more hard and less flaky than if you used shortening or butter. This crunchier texture is consistent regardless of the oil used.

The crust will still taste excellent and be suited for any kind of pie, but when creating a pie crust without shortening, you will surely sense the difference!

3 – No-Fat Pie Crust

There are a few possibilities if you want to create pie crust without shortening because you want to avoid the fat. The first step is to substitute mashed banana for the shortening.

If a recipe calls for 1 cup shortening, use 1 cup mashed banana and leave out any water. Use this dough right now!

You may also use 3 tablespoons flaxseed mixed with 1 cup water as a flaxseed alternative. Replace one cup of shortening with this mixture.

Both of these fat-free solutions will produce a nice pie crust, but they will vary significantly from a standard crust made with shortening or lard. These fat-free crusts will be firmer and less flaky, with a propensity to break somewhat when sliced.

However, they taste nice and do the job if you require a fat-free crust!

Final Thoughts

As you can see, there are several methods to produce a tasty pie crust without using shortening. It is not only doable, but you have alternatives!

Choose either butter or coconut oil for flaky crusts. Use vegetable oil for firmer crusts. Try the fat-free crusts as well for something completely fresh and healthful!

It seems that it is time to check out those new shortening-free pie crusts- who needs shortening anyway? Certainly not you!


What can I use if I don’t have shortening for pie crust?

Here are some of the greatest shortening replacements that you probably already have in your kitchen.
Butter. For good reason, butter is one of the most popular baking ingredients.
The oil of coconut.
Vegan butter or margarine.
Grease made from bacon.

What are 3 tips for making pie crust?

Use this list of easy steps to make a flawless pie crust every time, from selecting the finest ingredients to utilizing the appropriate method.
Make use of very cold butter or fat.
Keep a few chunks.
Limit the amount of water you use.
Dough should be chilled.
Roll the dough and turn it.
Consider Curbs, not Driveways.
Allow the Dough to Drop Into the Pan.

What are the three pie crust options?

A traditionally educated chef’s armory should have three different varieties of pastry dough.

What can be used in place of shortening?

The Best Shortening Substitute for Frying or Cooking

Vegetable oil, coconut oil, peanut oil, avocado oil, and grapeseed oil all have high smoke points and may be used for frying, but vegetable oil is your best choice since it’s cheap and flavorless.

What is a substitute for 1 cup of shortening?

Butter. Butter is a natural shortening alternative since it has a comparable texture and a more savory taste. Here’s how to substitute butter for shortening in a recipe that asks for it: 1 cup plus 2 tablespoons butter equals 1 cup shortening.

Can you use oil instead of shortening for pie crust?

Vegetable oil is a wonderful substitute for melted shortening in recipes. Just don’t use vegetable oil as a shortening replacement in recipes like pie crust, biscuits, or scones—the dough won’t puff up correctly since there won’t be pockets of fat.

What is the number 2 most important thing when making pie crust?

#2—Insert cold water

Fill a glass halfway with ice and water before beginning to make the dough. Add the cold water to the dough one tablespoon at a time, stopping when the dough is wet enough to stay together when a handful is pressed.

What does adding an egg to pie crust do?

Egg: In this recipe, the egg functions as a binder, allowing for a flakier, more delicate crust. It also holds all of your ingredients together, allowing you to roll out your pie crust without it crumbling. Apple Cider Vinegar: Don’t worry, the vinegar will not be detectable in your cooked crust!

What is the secret to making amazing pie dough?

Keep it chilled.
Keep the butter at room temperature.
Use your refrigerator to keep the remaining ingredients cold.
Completely chill.
Handle the dough with care.
Distribute the butter evenly.
Take the Dough Away From You.
Don’t knead the dough too much.
Leave Crumbles Without Fear.

How to make dough with 3 ingredients?

4 cup water. Optional: 2-3 drops essential oils are a nice touch. 4-5 drops food coloring are optional.1 cup baking soda. 3

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