Any substitutres for cold shortenings in pie recipes???

Answer 1

If you are thinking of a fat free substitue, there isn't any. Your pie crust would not come out right.
Use a graham cracker crust instead and omit the butter if you like.

Answer 2

no cholesterol pie crust--
1/4 cup hot water
1/2 cup cholesterol free oil
2 cups flour
combine oil and water, add all at once to flour. mix with a fork and then mix with hands. divide in half roll and fill. makes two 9 inch crusts.

Answer 3

ice cold butter!

All-Butter Pie Pastry:
2 ½ cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 tsp. salt
1 Tbs. sugar
½ cup unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 Tbs. sour cream
1/3 cup ice water, more if needed

For Pastry:
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

Answer 4

Crisco
Lard

Answer 5

do you mean a non-fat?

because butter is what I would sub for veg shortening (crisco)

Answer 6

Cold butter.....it tastes better anyway