I want to make a pie crust. Is there any substitute for it since I want to make it now?
You can substitute vegetable oil but the crust won't be as "snappy" - there are recipes for pie crusts that use oil rather than vegetable shortening. Shortening (brands such as Crisco or Spry) is usually in the baking section near the oil.
Pie crust can also be made with good quality lard - or a combination of butter and shortening.
Shortening is a solid white fat made from hydrogenated vegetable oil. Sometimes known as Crisco™ which is a brand name of shortening. Butter or margarine can be substituted for shortening but your end product will have a more buttery flavor. There is also a butter flavor Crisco
Shortening is hydrogenated vegetable oil. Basically thickened oil. You can find it next to the cooking oil in the grocery store.
Good substitutes for shortening are butter, lard, and vegetable oil. When using butter or lard, just substitute them in equal amounts for what the recipe calls for shortening.
For vegetable oil crust try one of these:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, a2 Cups flour
½ Cup liquid oil
½ teaspoon salt
5 Tablespoons waternd shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.
2 Cups flour
½ Cup liquid oil
½ teaspoon salt
5 Tablespoons water
Follow instructions above.
In the bakers aisle of most grocery stores -
Shortening, in its most generic meaning, is any fat or oil that is used to make a short crust or dough (one that has a high ratio of fat to flour, and turns out tender, crumbly, and rich).
In general usage, when you see the word shortening as an ingredient in a recipe in this country.
Many people also use butter or margarine in their crusts.
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Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread). The term "shortening" can be used more broadly to apply to any fat, such as butter, lard, or margarine, used in baking, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. Crisco, a popular brand, was first produced in 1911.
Despite its worldwide usage and availability, vegetable shortening is believed to be damaging to human health since it generally contains trans fats in the form of partially hydrogenated vegetable oil. After the oils are hydrogenated they become solid at room temperature, but the type of trans fat generated in this process has adverse health effects. Shortening containing no trans fats has grown in usage, notably with the 2007 reformulation of Crisco such that it contains less than 1g of trans fat per 12g serving. Non-hydrogenated vegetable shortening can be made from palm oil.
Shortening is Crisco, or similar. You can use butter, and it will be a RICH pie crust!
Crisco is the major brand, you find it in the baking isle with the oils
Shortening, also called "lard" can be still found in stores but is hardly used anymore. You can probably sub margerine(watch your quantities).
like both, fruits: berries, oranges, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... My spouse and i guess the two are great.