I am making a pie. What is better for the crust? Real unsalted butter or butter flavored crisco.? HELP !?

Question

This is my first time making a pie with the butter flaky crust. I have mastered making a cheesecake, and other desserts, but pie crusts usually do me in, so if you have any other tips or tricks, I would be most appreciative. Happy Holidays !

Answer 1

I only use real unsalted butter.

Tips. I am not trying to be insulting with my suggestions. This is what works for me. As you make more pie crusts then it will get easier and you will find your own tricks and tips

Sift the flour twice. I find it helps make the crust lighter. Don't tap the measuring cup to get the flour to spread out and be even. Lightly use your fingers to level flour out.

Don't take the butter out of the fridge until about 3-5 minutes before you are going to use it. I don't like the butter to be too soft.
Use a pastry knife to mix the butter and flour. It is easier then trying to use 2 knives. You have it mixed properly when the mixure looks like peas.

Add just a little amount of the water the recipe calls for at a time. Example if the recipe calls for 2 tablespoons of water. Only use 1Tablespoon in at first. Then only add 1 or 2 teaspoons at a time. It is easier to add a little more water at a time then have too much water in it to begin with. I find the amount of water varies each time I make a crust. It depends on how hot or cold the kitchen is when I am making it.

Less messy way to roll out dough.
Get 2 gal storage bags. Once you have pie dough mixed up, put a very little amount of sifted flour in bag & put dough in middle of bag then refridgerate. When you take dough in bag out of fridge, leave it in bag and roll it out in bag. Open just the edge of the bag and run scissors about remaining 3 sides. Gently pull the bag apart and remove one side of the bag. Sometimes if it has taken a long time to get dough rolled out due to interuptions then put it back in fridge for a minute or two. Lay dough into pan. Gently pull the dough away from the remaining side off the dough. You can use a spatula or knife to help pull it away from the bag if it sticks. Sometimes it will stick no matter what you do but atleast it wont get all over your hands or the rolling pin.

If you are going to bake the crust without a filling in the pie like using a stove cooked filling, then prick the dough in several places with a fork before baking. It will help keep the crust from bubbling up.

To keep the edges from burning, then just a bit of aluminum foil around the edges or get a form.

Use a timer when baking. Set it for least amount of time. Check it and if it needs more time then check it every 2 to 3 minutes.

Keep a rolled fridge dough on hand in case the homemade dough does not work out. Because time was running short last sunday before our family dinner, I used one then.

Relax and have fun with it. People will understand if you tell them. The point is you tried.

Happy Holidays and happy pie making. :) Sorry so long but you asked for tips and tricks and these are mine. Thanks

Answer 2

Both will work I would go with the one you feel will compliment the filling the best. I usually go with the most natural ingredient so I would lean toward real butter. I would double check and see what your recipe calls for. I don't know what the filling is but I can recall my Grandmother making crust with plain Crisco but that was before there was butter flavor and she would make be making pumpkin pies. Also, if I recall right you want to work the butter when it is really cold and use ice cold water. I would also just as a bit of insurance check what is mentioned in The Joy of Cooking Cookbook which has lots of practical bits of wisdom. I love that there is someone out there still doing things by scratch it seems more and more people opt for pre-mixed things and they just don't taste the same. I applaud you!

Answer 3

Butter has a much lower burn point. Usually pie crusts are done with UNflavored Crisco, Cut into the flour, use ICED water and add a couple of tablespoons. THis is what makes the crust flaky is the iced water turning the crisco hard again. Do not work the dough much. Just get it all to stick together, roll it out. I double the recipe, because it is always hard for me to stretch the dough enough and I like my crust a little thicker.

Answer 4

Yes, butter gives the best flavor in my opinion. Shortening, however, provides for a flakier crust. I like crusts that use a little of each. This recipe is simple and you can use either or both (butter and/or vegetable shortening). 2 cups all-purpose flour, sifted 1 teaspoon salt 2/3 cup butter or shortening 5-7 tablespoons cold water --Cut the butter (and/or shortening) into the flour. Add salt and water. Mix until dough is formed. Bake according to pie's directions. This recipe is purely a butter pie crust. 2 1/2 cups flour 1 cup butter 1/2 teaspoon salt 1/4 cup cold water --Prepare as above. Enjoy!

Answer 5

I like butter flavored crisco. It has less moisture in it than butter, which in the end will give you a flakier crust. The fat creates pockets of flakiness as it bakes.

Make sure that you put the crisco or butter which ever you choose to use in the fridge to get them nice and cold before you start your crust. Also put some ice in your water before you sprinkle it on your dough. The colder everything is the better. The less you work your dough with your hands the better. If you are worried about the dough sticking to your counter when you roll it out, put some parchment paper under your dough.

Happy Thanksgiving. =)

Answer 6

a half and half mixture of butter and crisco, this is from at least five generations of bakers, and it takes practice , it usually takes a little more cold water than most recipes call for , but not always so unless i know the exact recipe i cant really say for sure, my best advise try a couple practice runs, adjust the amout of water in each, you want the dough to stick together but not be wet or stickey, and use you hands to mix in the butter and crisco, keep mixing and turning and mashing the flour , butter and crisco till it looks like oatmeat then start adding the water a little at a time take it from there with your recipe, best of luck.

Answer 7

They probably won't print this, but my #1 pie shortening would be good old fashioned LARD! Next would be unsalted butter.
Crisco I wouldn't use at all unless you like hydrogenated fats which are cheap oils that are put in a huge container and gassed with hydrogen. It then becomes a solid and you can use it instead of shortening. It is touted to be safe, but it is not a natural nor easily digested fat and goes right to the hips and belly. Boy I'm really making points now. When beginning pastry preparation,Mix 1tblspn white vinegar and 1/4 tsp. salt into shortening. Blend thoroughly and cut into flour. Put dough into frig for 1 hour before rolling out. For extra crunch, add white sesame seeds and roll into dough.

Answer 8

When cooking I always use real butter. hen making pie crust make sure you are using butter softened at room temperature, don't overdo the flour, and don't handle it too much ( it melts the butter and ruins the crust.) I hope this helps :) Happy Holidays : )

Answer 9

real unsalted butter is way healthier but butter flavored crisco is way more sweet and delicous
just use the butter flavored,, you only have Thnksgving once in a year!

Answer 10

Use Crisco--you can get it unflavored if you want to.

Cut Crisco in with the flour, meaning you mix it before adding anything else. Use a special "cutting" tool made just for pasteries.

Don't over-mix or add in too much water.