Any one have a pie crust recipe that doesn't use shortening?

Answer 1

This is my favorite which I make often !

Oil Pie Crust

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."

Original recipe yield: 2 pastry crusts.

INGREDIENTS:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

DIRECTIONS:
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Answer 2

I don't have a specific recipe to share but I did want to say that whenever I've had a pie crust call for shortening I've just used butter in its place. The crusts always turn out fine.

Answer 3

Ingredients
2 2/3 cups all-purpose flour, plus extra for rolling
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water, very cold

1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.


Dough is ready to shape into discs.

2 In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.



3 Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Answer 4

Pie Crust Recipe

1 cup barley flour or wholemeal flour
1/2 tsp salt (optional)
1/4 cup water (approx.)
1/2 cup nut butter (i.e. ground nuts plus a little water to peanut butter consistency) or 1/4 cup of olive oil

Using both hands, work nut butter/oil into flour. Gradually add enough water to hold dough together into a ball. Knead well and roll out to the shape of your quiche dish. Carefully place crust over pie plate. Prick bottom with fork. Bake at 180 C for 8-10 minutes. Will become tough if over-baked.

Pie Crust Recipe
Makes two 9-inch pie crusts in a hurry!
2 cups flour
1/2 cup sour cream
5 oz butter, room temp
Combine ingredients to form dough. Separate in half, let rest in fridge 10 mins if you have the time. Roll out into 2 shells. Works well for fruit AND meat pies; add vanilla or almond extract to recipe for fruit. Use slightly more sour cream and food-coloring for fun (though perishable) play-dough!
HELPFUL COOKING TIP:
When a recipe calls for butter cut into small pieces, such as your shortcake, use a stick of chilled butter and a cheese-grater or food processor. This is quicker, and works great!

Ingredients
1/2 cup unsalted butter well chilled or fr, ozen
1 large egg yolk
5 tbsp ice water
1/2 tsp salt
1 1/2 cup unbleached all-purpose flour


Directions

CUT THE BUTTER into tablespoon-size pieces. Put in a food processor
and chop by pulsing the machine on and off about 6 times. Add the egg
yolk, water and salt and process until the ingredients are mixed,
about 5 seconds. The butter should still be in little pieces. Add the
flour and process just until the ingredients begin to clump together.
Stop processing before a ball forms, or even begins to form. Transfer
the dough to a large plastic bag. Working through the bag, press the
dough into a ball, then flatten into a disc, about 8 inches wide. If
you are using the dough right away, it must be chilled enough to firm
it before rolling. Place it in the refrigerator or freezer just until
it is firm but not hard. The dough can also be refrigerated for up to
2 days or frozen. If so, let stand at room temperature until softened
enough to roll without splitting. 15 minutes before baking, place the
rack in the center of the oven and preheat the oven to 400F. Have
ready the pie plate or tart pan you will be using. Roll the dough on
a floured board to a circle about 1/8-to-1/16-inch thick. Lift the
dough several times and brush the board with flour to keep the dough
from sticking. Lightly fold the dough in half, then in quarters. Lift
to the pie plate or tart pan and position it with the point in the
center. Unfold and ease it into the bottom and sides of the pan. Do
not stretch the dough. Leave about 3/4 inch of dough beyond the upper
edge of the pan and trim the excess. Fold the overlap so there is a
double thickness of dough around the sides. Crimp the edge to make a
decorative border. Prick the dough with a fork at random, so steam
can escape. Refrigerate or freeze briefly, to firm the dough. For a
pre-baked shell, line the pastry with aluminum foil and fill the foil
with dried beans or rice to weight the pastry. Place on a baking
sheet for easier handling. Bake for 14 minutes. Remove the foil with
the beans or rice. (The beans or rice can be used over again as
weights.) Prick pastry again, and bake until it is lightly colored,
10 to 14 minutes longer. Cool on a wire rack before filling. Sweet
Variation: Add 2 tablespoons sugar to the work bowl with the butter.
Decrease the salt to 1/4 teaspoon. Makes 1 Crust

Servings: 1 servings