can margarine be substituted for shortening in a pie crust?

Answer 1

Yes you can. Margarine is basically shortening with water and flavoring. When I make pie crust I use half butter and half shortening. Shortening alone has no flavor, and crusts made only with shortening arent very good.

Answer 2

My dad always used margarine. However it is hard to roll out. I never was able to do it like he could. His margarine crusts tasted so much better than lard or shortening ones.

Answer 3

Yes but you will not get the same result. Margarine has a lot more water in it. Use shortening, or butter.

Answer 4

when you see the word shortening in a recipe, it is referring to a solid fat made from vegetable oil. Hydrogenating the oil, that is, adding hydrogen gas to it at a high temperature and pressure, is what transforms it from a liquid at room temperature to a solid.

If your recipe calls for shortening to grease the griddle, of course you can use any fat you like, or you can be resolutely traditional and omit the fat.

Answer 5

Different fats provide different functions in recipes. In cookies and cakes, fat is “creamed” to hold air. In a piecrust, the fat is needed so “pockets” of fat will create a flaky crust when baked. Interchanging different kinds of fat sometimes results in flops—still edible—but not desirable!

Answer 6

it wont be as good, but yes. just don't try diet margarine as it has too much water in it
and no, margarine does not have water in it, its 100% fat,only diet margarine has added water, and it would ruin a piecrust

Answer 7

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 8

In the superstore, fruits are usually picked out much too soon. Some are rocks, many are bitter. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

i guess so