I only have Crisco & margarine Does a pie crust absolutely need 2 have butter in it to turn out tender & flaky

Question

Ok so it's not too practical for me to run out to the grocery store for 1 ingredient as I live a few miles from the nearest store plus I also have a baby girl and it's not so easy to just run out to the store anymore to get what I need. Anyway, I'm wanting to make some apple pie but I don't have butter for the crust. There's a recipe on the back of the Crisco can for a double-crust pie, had anyone used that recipe and did the crust come out flaky? Or does one absolutely need butter for pie crusts to turn out tender and flaky?

Answer 1

Crisco makes great pie crust!

Answer 2

Crisco pie crusts are actually a little more flaky than the ones with butter, but butter tastes a bit better. The Crisco recipe is fine.

Answer 3

For the flakiest, Crisco gives the best. Butter gives a slightly better flavor.

However, it does require work on your part.
1. Use ice cold water just enough to barely bind the crust.
2. Don't mix or knead a lot.
3. Don't let the crust get too warm so refrigerate after you mix the crust and roll out the crust after you've refrigerated.

Answer 4

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 5

use the crisco, it will be fine. I haven't made the pie crusts from that recipe, but my mom did all the time and the crusts were tender and flaky. Enjoy your pie!

Answer 6

Crisco crusts are just as delicious, I personally like them a lot more but don't like to put stuff like that in my body thank you very much. ;) Don't listen to these people for crying out loud. Crisco=super flaky crusts.

Answer 7

Crisco will work just fine - butter just tastes better. My Mom has used that Crisco recipe many times and her pies have come out quite well.

Answer 8

no fault crust....with no butter

3 cups flour
1 tsp salt
1 1/4 cup crisco
5 Tblsp cold water
1 Tblsp vinegar (white, or cider...don't use wine vinegar!)
1 egg


Cut the shortening into the flour and salt, until it resembles chunky cookie crumbs...pretty well cut in. Mix the water, vinegar and egg, and slowly add to your flour/shortening mix. Stir it up...it will form a ball of dough.

That's easy. This stuff is the best dough I have ever used...always flakey, and it can be rolled a number of times (like if you mess up)...just wet the top crust edge with a little water, and put the top crust on...it seals like magic. It's also easy...NO "add enoug water until it feels right" stuff...just follow the recipe and it works every time.

Good luck!!

Answer 9

Crisco is my favorite. If you really want a flaky crust you must have your water and milk ICE COLD!
The flour works better with the colder liquids.

Answer 10

Hello, and welcome to "Mommyhood!" My daughter is 3 already, but there are still times i hesitate to go to the store for just one thing...it takes longer to get out of the house than the time you actually spend in the store.

ANYWAY, yes, Crisco will work beautifully. Actually, the woman who taught me to cook (my scond mom, so to speak) swears by Crisco, and she's one of the best cooks I've ever met.

Good luck with the pie, let me know how it turns out...

seminolegirl03@yahoo