Pie Crust Vegetable with Shortening Recipe

You will learn how to perfectly make pie crust vegetables with shortening recipe from scratch using this comprehensive guide.

This guide includes all of my best success tips, plenty of step-by-step instructions, and an in-depth, detailed recipe.

There’s nothing more fulfilling than making a pie completely from scratch, particularly for a baker.

Pie Crust Vegetable with Shortening Recipe

Pies are mostly made for special events, and there’s a damn good reason for that: they consume a lot of time. However, that should not scare you; it should only intrigue you.

And this guide is here to walk you through it and cheer you on if you’ve ever felt intimidated about making homemade pie crust. It’s just a simple fact that if I can do it, then you definitely can.

When it comes to several mouth-watering desserts, in addition to tasty pies and quiches, pie crust has always been the foundation.

You are opening the door to a whole baking category once you build up your confidence in making a crust. And that is very interesting.

The success of the overall pie can depend on the quality of the crust, whether your favorite pie filling is creamy banana cream pie, apple pie, or even eggs and cheese.

Well, you will be learning everything about making pie crust vegetables with shortening recipe. This is my favorite pie crust recipe.

About this Crust

In my opinion, chilling everything is the secret to making good pie dough.

First, you can measure your ingredients and leave them in the fridge. Butter, flour, water, and shortening

This way, when you are ready to make the crust, it will take you only about 5 minutes using a food processor or 10 minutes by hand.

In addition, just ensure that the fat is chilled; that way, you will get a nice flaky crust, given that you will lose that flakiness if the fat melts.

During baking, the pieces of fat in the dough melt, and this fat creates steam, which creates separations in the dough, which results in flakiness.

In addition, you can use it to make crusts for your quiches or a double pie crust to make an apple pie.

Shortening and Butter

Pie crusts can be made in several different ways, but I love a flaky pie crust.

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Shortening will help keep the pie crust together, and it will be made flaky with the help of butter.

In addition, butter is going to give the pie crust a tad bit of flavor; however, shortening does not add any flavor.

However, keep in mind that the combination of the two ingredients will help yield the best pie crust.

Adding the butter will also help make the top flaky if you plan to make a lattice top.

Pie Crust with Shortening

Category: Pie
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour and 40 minutes
Servings: 9-inch pie crust

This easy pie crust with shortening and butter is now my favorite method of making pie. This is a rich, flaky, and buttery crust for all your pies, tasty or sweet.

Ingredients

  • 1 ½ cups of all-purpose flour
  • ½ teaspoon of salt
  • 4 tablespoons of chilled water
  • 2 oz. of unsalted butter (chilled, cubed)
  • 2 oz. of vegetable shortening (chilled)

Laid-Out Instructions

  • First, you are to ensure that the vegetable shortening and butter are chilled; that way, the butter can be cut into cubes. After that, proceed to measure the ingredients, then get a metal bowl and place the flour and salt in it.
  • Ensure that you have cold water. Plus, you can drop a few cubes of ice in a bowl of water.
  • Get a fork, pastry blender, or your fingertips and use it to cut the butter and vegetable shortening into the flour until you have a breadcrumb consistency.
  • Now, proceed to add the chilled water in three batches and make sure it is only as much as you need.
  • Also, gather all the crumbs into a ball, wrap it in plastic wrap, and chill for at least an hour.

Roll the Pie Crust

  • That being done, dust the workboard with flour, open the dough, and roll it carefully so it does not crack too much.
  • After that, use your pie pan as a guide to know how big you need it, and transfer the dough without cracking when you reach the desired size.
  • When that is done, roll the pastry over the rolling pin, and then unroll it over the pan.
  • On the other hand, you can fold the pastry in half and then in quarters. Then, place it on the pie pan and open the folds. Also, gently fit it into the pie pan, particularly on the bottom edges.
  • Afterward, cut the excess from the edges, which will leave ½ inch for crimping, and fold the excess under so you have a nice round edge.
  • You are to crimp the edge by forming a V shape with your thumb and index finger, then allow it to cool in the fridge for 15 minutes.
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Bake the Pie Crust

  • Meanwhile, you are to preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  • Then, line the pie with parchment paper, fill the center with pie weights or baking beans, and bake for 15 minutes. Also, remove the pie weights and parchment paper.
  • That being done, add the filling and bake it further for as long as necessary until the filling is cooked.
  • Just proceed to tent the edges with foil if the pie edges get too dark, or use a pie shield to prevent them from becoming too dark.

How to Store Homemade Pie Crust for Later

You can spend an afternoon rolling out half a dozen homemade pie crusts, then form them into disposable pie pans, lay plastic wrap over each one, and freeze.

Immediately after being completely frozen, they are nested together and pulled as needed.

Refrigerate/Leftovers

To store, you can keep a wrapped pie crust ball or disc in the fridge, and this will make it last for up to 3 days. You can roll it out when ready.

Freeze

A food processor pie crust is ideal for making ahead and freezing as portioned pie dough discs or rolled and formed into a pie pan.

You have the option of using your from-scratch pie crust within 3 to 4 months.

You can defrost the pie crust overnight in the refrigerator before filling it when you are in the mood for homemade blueberry pie with a lattice crust.

Can I Freeze Pie Dough?

Of course, you can freeze pie dough. I’ve just given you how to. Pie crust freezes well, so it’s an excellent thing to make ahead of time.

You can store the pie dough in tightly wrapped discs and then place them in the freezer, which will make them last for up to 3 months.

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You can cut down on the amount of time it takes to make pies from scratch the day you want them if you know you are going to want many pies around the holidays or when your favorite fruit will be in season, and you can do that by making many pie crusts in advance and freezing them.

You are to defrost the pie crust dough overnight in the refrigerator before you roll it out. It will be extra cold, which is an excellent starting point.

Final Thoughts

Keep in mind that if the dough is too chilled, then that means that it will be too hard to roll, so just give it a few minutes on the counter to defrost so it’s pliable enough to roll.

Remember that if you try to roll when it is hard, then it will crack too much. So, what you want is chilled dough that is still easy enough to roll.

That being said, this brings us to the conclusion of this guide on pie crust vegetables with shortening recipe.

Pie Crust Vegetable with Shortening Recipe

Pie Crust Vegetable with Shortening Recipe

Yield: 9
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

You will learn how to perfectly make pie crust vegetables with shortening recipe from scratch using this comprehensive guide.

Ingredients

  • 1 ½ cups of all-purpose flour
  • ½ teaspoon of salt
  • 4 tablespoons of chilled water
  • 2 oz. of unsalted butter (chilled, cubed)
  • 2 oz. of vegetable shortening (chilled)

Instructions

  1. Start by ensuring that the vegetable shortening and butter are chilled. This will make it easier to cut the butter into cubes. Measure the ingredients and place the flour and salt in a metal bowl.
  2. Ensure you have cold water. You can add a few ice cubes to a bowl of water. Use a fork, pastry blender, or your fingertips to cut the butter and vegetable shortening into the flour until you achieve a breadcrumb consistency.
  3. Gradually add the chilled water in three batches, using only as much as needed. Gather the crumbs into a ball, wrap it in plastic wrap, and chill for at least an hour.

Rolling the Pie Crust:

  1. Dust the workboard with flour and carefully roll out the dough to prevent excessive cracking.
  2. Use the pie pan as a guide to determine the size needed. Transfer the dough to the pan without cracking when you reach the desired size.
  3. Alternatively, fold the pastry in half and then in quarters. Place it on the pie pan, open the folds, and gently fit it in, especially on the bottom edges.
  4. Trim excess dough, leaving ½ inch for crimping. Fold the excess under to create a rounded edge.
  5. Crimp the edge by forming a V shape with your thumb and index finger. Allow it to cool in the fridge for 15 minutes.

Baking the Pie Crust:

  1. Preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  2. Line the pie crust with parchment paper and fill the center with pie weights or baking beans. Bake for 15 minutes, then remove the weights and parchment paper.
  3. Add the filling and continue baking until it's cooked. Tent the edges with foil if they get too dark, or use a pie shield to prevent excessive browning.



Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 119mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g

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