The Best Pie Crust Recipe After all the baking talk you were sure you wanted to try this pie crust for yourself. Follow our standard Test Kitchens crust recipe. We definitely preferred the butter, but you can substitute an equal amount—or a portion—of shortening or lard here for the butter.
Is lard or butter better for pie crust?
Lard is an excellent fat for pie crusts. …Because butter has a superior flavor in most doughs and crusts, fat is harder to work with. It melts quickly and can form a tough crust rather than a flaky one if handled improperly. When cooked to perfection, buttery crusts almost always win.
Can I substitute butter for shortening in a pie crust?
So if you need a substitute for the shortening in cookies, a one-to-one butter swap works well. … A pie crust made with butter or margarine is not as flaky as a pie crust made with shortening. If you like puff pastry, you might not want to substitute butter for the shortening in the pie crust.
What can I substitute for lard in the pie crust?
The best substitute for lard is butter. Unless otherwise specified in your recipe, you should use unsalted butter as a substitute in most recipes that call for lard. There are other alternatives as well. If you prefer, you can use shortening or oils like coconut, vegetable, or olive.
Can you spread the cake base with butter?
But if you brush the cake base with a splash of water and a pinch of sugar, or a quick brush of softened butter, followed by a simple dollop of flour, you can take your cake – both its flavor and texture – to new heights.
How do you make the cake base crispy?
- Blind cooking. The most common way to ward off a soggy pie crust is through a process called blind baking. Blind baking means you pre-bake the crust (sometimes lined with parchment or foil and weighted with pie weights to keep the crust from bubbling) so it sets and crisps before adding the filling while moist.
What type of flour is best for cake base?
What kind of flour makes the best pie crust? Well, no high-protein bread flour! Use it for your fluffy bagels. What you want for the cake is flour that will give a tender, flaky crust i.e. medium protein all-purpose flour or low protein baking flour.
Which is better for cooking butter or shortening?
Shortening is 100% fat and contains no water. This means there is no steam during baking, effectively reducing gluten production, so baking cookies tend to be softer and more tender. Also, shortening has a higher melting point than butter, resulting in larger cookies.
What can I use if I don’t have an abbreviation?
Butter or margarine can be used instead, adding a few extra tablespoons per cup of shortening required in a recipe. So for every cup of shortening needed in a recipe, use 1 cup of butter or margarine plus 2 tbsp.
Should I wash my pancake batter?
If you’re adding decorative cutouts to the top of a pie crust, use an egg wash solution to keep them in place. … Only whites shine, while baked goods coated with egg yolk or whole eggs are browned more intensely. Egg washes can be made with milk or cream instead of water.
Why do you put vinegar in the pie crust?
Secret Ingredient: Use a dash of apple cider vinegar in your pie crust. Add 1 teaspoon to your current favorite recipe when adding your ice water. The vinegar prevents gluten from forming, which makes the crust tough.