Speaking of which, use this pie crust recipe with shortening to test drive this scrumptious strawberry rhubarb pie and peach pie – you won’t regret it!
And whether you’re making an apple pie, pumpkin pie, or chicken pot pie, this pie crust with butter and shortening is a direct route to complete and utter satisfaction. The secret to a good pie crust is using both cold butter and cold shortening. The shortening will give you a crumbly, flaky crust. And the butter will add that coveted buttery flavor. Adding both ingredients while cold will help create air pockets in the crust while the butter and shortening melt in the oven, enhancing that divine flaky texture. This recipe is adapted from the recipe that Kristen’s granny used to make (Psst! Kristen’s the creator of The Endless Meal, this here blog). These pro tips are straight from Kristen and her granny who have both been perfecting this shortening pie crust for years:
The trick when it comes to any pie crust is that the pastry remain COLD. This means even when you’re touching the pie dough, try to have as littler heat transfer as possible. Only use cold butter and cold shortening. The reason for this is because when they melt in the oven, it creates little air pockets in the pie crust which is what helps make it super flaky. Once the pie crust is formed and in the pie dish, let it rest in the refrigerator. This helps keep things cold, and so that the gluten in the flour has the chance to relax. This way you won’t be left with a tough pie crust! When you’re baking your pie consider using a pie shield. This is when you cover the edges of the pie with aluminum foil or a pie shield so that the crust doesn’t brown too quickly.
Did you make this?
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