Skip to content Skip to sidebar Skip to footer
Home / Pie

Pie Crust Made With Butter Instead Of Shortening

Pie Crust Made With Butter Instead Of Shortening

If you're a fan of homemade pies, you know that the crust is just as important as the filling. A flaky, buttery crust can take a pie from good to great. Traditionally, pie crusts are made with shortening, but using butter instead can add a depth of flavor that can't be beat. In this article, we'll take a look at why butter makes a great substitute for shortening in pie crusts and how to make the perfect butter pie crust.

Why Use Butter Instead Of Shortening?

Butter Vs Shortening

Shortening is a popular choice for pie crusts because it has a high melting point, which means it won't melt and make the crust greasy like butter can. However, shortening has a neutral flavor, which can make the crust taste bland. Butter, on the other hand, has a rich, nutty flavor that can add a delicious depth of flavor to your crust.

Butter also contains water, which can help create steam in the crust and make it flakier. Shortening, on the other hand, is 100% fat and doesn't contain any water. While this can make the crust flaky, it can also make it dry and crumbly.

The Perfect Butter Pie Crust Recipe

Butter Pie Crust Recipe

Making a butter pie crust is easy, and the results are delicious. Here's a recipe for the perfect butter pie crust:

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions:

  1. In a large bowl, whisk together the flour, salt, and sugar.
  2. Add the cold butter and, using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the ice water, a tablespoon at a time, and mix until the dough comes together. You may not need all of the water.
  4. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  5. When ready to use, roll out the dough on a lightly floured surface and use as desired.

Using cold butter is key to making a flaky crust, so make sure your butter is cold before you start. You can also add a tablespoon or two of vodka to the dough to help make it even flakier.

Tips For Making The Perfect Butter Pie Crust

Butter Pie Crust Tips

To make the perfect butter pie crust, follow these tips:

  • Use cold butter: As mentioned above, using cold butter is key to making a flaky crust. Keep your butter in the fridge until you're ready to use it.
  • Don't overwork the dough: Overworking the dough can cause the gluten to develop and make the crust tough. Handle the dough as little as possible.
  • Chill the dough: Chilling the dough before rolling it out can help prevent shrinkage and make it easier to work with.
  • Use a light touch: When rolling out the dough, use a light touch to prevent tearing or stretching.
  • Egg wash: Brushing the crust with an egg wash before baking can give it a beautiful golden color.

Conclusion

Using butter instead of shortening in a pie crust can add a delicious depth of flavor and make the crust flakier. While shortening has its benefits, butter is a great substitute that's easy to work with and can take your pies to the next level. Follow the tips and recipe above to make the perfect butter pie crust every time.

Related video of Pie Crust Made With Butter Instead Of Shortening

You may like these posts :