Christmas
Cook's Country Pie Crust
Popular on Food52
118 Reviews
Rosalind P.
December 25, 2021
Oops. Sorry -- the later, "utterly foolproof, ultimate" -- their words -- pie dough recipe was in the January/February 2018 issue. Here's the link. They are a subscription publication but maybe you get a few free? https://www.cooksillustrated.com/magazines/232-january-slash-february-2018/recipes
Rosalind P.
December 25, 2021
Correction. The more recent Cook's best pie crust was in the November 2017 issue. Flaky, crisp, tender..
Rosalind P.
December 25, 2021
This is the recipe/method that turned me into a pie baker! But I did NOT use vegetable shortening. Made it with all butter. Better tasting and no hydrogenated fat. Worked perfectly. BUT Cook's devised an even better foolproof pie crust years later (I think 2018?) Completely different approach. All butter, even flakier and truly so easy. Find it with a search...Cook's Illustrated flakes all butter pie crust
MoMoWack
December 28, 2020
I've been using this pie crust recipe for many, many years,...since it first appeared on CI. It's just the best, super easy, and has never failed me once.
My tricks are:
I freeze the butter and shortening pieces.
I use ice-cold water and vodka.
I weigh everything, even the finished dough, and divide it into 2 equal pieces.
I follow the timing instructions for the food processor to the T.
I use Gold Medal, all-purpose flour.
Lately, when I make a batch of crust I will turn around and make another batch or two and put the discs in the freezer, since the processor is already dirty. I wrap each disc tightly in plastic wrap, freeze them flat, and then place them in a Ziplock freezer bag. They will keep for 6 months. I usually make a pie every month, and it's really handy to have pie dough ready without having to make it and clean up the mess. It takes a lot longer to clean the food processor than it does to make pie dough.
My tricks are:
I freeze the butter and shortening pieces.
I use ice-cold water and vodka.
I weigh everything, even the finished dough, and divide it into 2 equal pieces.
I follow the timing instructions for the food processor to the T.
I use Gold Medal, all-purpose flour.
Lately, when I make a batch of crust I will turn around and make another batch or two and put the discs in the freezer, since the processor is already dirty. I wrap each disc tightly in plastic wrap, freeze them flat, and then place them in a Ziplock freezer bag. They will keep for 6 months. I usually make a pie every month, and it's really handy to have pie dough ready without having to make it and clean up the mess. It takes a lot longer to clean the food processor than it does to make pie dough.
NXL
November 15, 2020
I decided to learn how to make pie crust while homebound due to Covid: This recipe worked perfectly the first time and each time since! I feel like a pro!
LFK
October 2, 2020
Wow...tried blind baking the crust with weights (dry beans) and parchment paper at 350 F for an hour (SEE: https://www.seriouseats.com/2016/10/print/how-to-blind-bake-a-pie-crust.html). I placed the pie plate on a rimmed aluminum baking sheet on top of a pizza stone, both pre-heated in the oven to 350 F. The crust was golden, crispy, and totally cooked through!! Next time I might use a pie shield to prevent the rim from getting overly browned, but this technique is my new go to for blind baking. I may try preheating the oven to 375 F and dropping the temperature to 350 to get the bottom of the crust even crisper.
Piper F.
June 20, 2020
My pie doughs looking super smooth and the water/vodka did not incorporate very well. Super nervous but we'll see.
Ksmetamaid
April 24, 2020
I love the texture of this crust, but the problem I have is that the crimping sags to the point of falling off the sides of the pie pan after going into the oven. This has happened to me 2-3 times. This last time I chilled it in the fridge for about an hour after crimping and before blind baking.
LFK
February 27, 2020
Blind baked the crust by placing it on a rimmed baking sheet on top of a pizza stone. Unfortunately, 15 minutes after removing the parchment paper and weighting beans with an additional 5 minutes, the crust puffed and hadn't browned. I'm going to continue increasing the baking time with the crust weighted down to see if I can get something crisper.
I used a pastry cloth, a cloth rolling pin sleeve, and lots of flour, and the dough rolled out like a dream. I also waited until the chilled dough reached 65 F before rolling.
I used a pastry cloth, a cloth rolling pin sleeve, and lots of flour, and the dough rolled out like a dream. I also waited until the chilled dough reached 65 F before rolling.
Smaug
February 27, 2020
This crust is very high fat- if you want crisper, you might try a more traditional ratio of 3 flour to 1 fat(by volume). It's normal for bubbles to form after the weights are removed- it's usually necessary to keep an eye on the crust and puncture any bubbles with a fork as they form.
milebrum
May 20, 2018
I am NOT a baker. Honestly, the only thing I've ever baked was a simple chocolate brownie, last year, for my birthday. I've been expanding my horizons with cooking lately so a few days ago I decided to make a lemon meringue pie using this crust recipe to celebrate that my brother got his PhD! (it's his favourite cake!). My stress levels were high, I had to use a 12-inch pie plate, I don't own a food processor so I winged the first part of the recipe, and I had a couple of freak outs (how tacky is too tacky?!). Against all odds, this crust turned out PERFECT! It didn't break, tasted super good and I got compliments on how crumbly and flakey it was. I'm super proud of myself and I have to say: thanks to this recipe my brother got the celebratory cake of his dreams! <3
PS. This video was extremely helpful and I encourage anyone struggling with stretching out or lifting the dough to watch it: https://www.youtube.com/watch?v=DcxQ4-Fo4xA
PS. This video was extremely helpful and I encourage anyone struggling with stretching out or lifting the dough to watch it: https://www.youtube.com/watch?v=DcxQ4-Fo4xA
milebrum
May 20, 2018
Also forgot to mention I didn't have vegetable shortening so I substituted it with butter and took some liquid out to make up for it, worked out fine!
Terri
November 28, 2017
Could you use vodka with an all-butter crust? I've been experimenting with different crusts lately, always on a quest to find the perfect crust.
garlic A.
November 10, 2017
Dough was so soft that it wouldn't lift off the well-floured counter in one piece and fell apart. Tried to cut into strips for lattice, but every time I tried lifting, they broke. Tried pie cutters for decoration, they stuck. Just rolled out the top crust and placed on the apple pie -- so soft it cracked over the apples. We'll see what happens in the oven.
Kathleen
August 13, 2017
I did not want to try this, but against my better judgment I did. I've been making pies for decades but seem to have recently lost my touch. I followed this recipe to the letter, watching the video several times. Success! It was beautiful! What a tender, wonderfully browned finished pastry. I made a very deep dish fresh peach pie with a top crust and had enough dough left over to make another one crust pie at another time. The pie received rave reviews from friends and my husband. No problem with the amount of liquid, but I did let the dough refrigerate overnight.
jay
June 4, 2019
just copy the web address, paste it in your address bar and hit Enter. It will take you to the correct video.
KC
January 9, 2017
Dough too wet, after refrigeration too stiff to roll out without breaking. Not holding out much hope for this one. Certainly not foolproof.
bas26
January 13, 2017
The second time I made this I used less liquid and it came out fine. After I take it out of the fridge, I let it sit for about 15 minutes and it rolls out perfectly.
bas26
December 7, 2016
The first time I tried this, it got very tacky and too soft. It was just a little hard to work because it got soft while I was rolling and I had to refrigerate it in order to roll it out without it slumping. It's easy to patch and came out fine. Does anyone know if this can be frozen and for how long?
Susan R.
December 7, 2016
I freeze mine all the time. Sometimes in disc form and sometimes in the pie pan. I either use the vacuum sealer or just wrap the heck out of it. I've kept it in the freezer for up to 6 months and haven't noticed a problem.
jenny
November 18, 2016
Hi I've never purchased instant mashed potato flakes before - I got these in link below will these work? http://idahoan.com/products/idahoan-original-mashed-potatoes/
Smaug
November 3, 2016
The Vodka thing works well enough, though I think it's better to learn a standard crust. You can also use other liquors, with appropriate flavors. You can also use it with a more standard technique; all this flapdoodle with the food processor is unnecessary.
Marie
December 11, 2016
There's the world as it should be, and the world as it is. I live in the world as it is...which is to say, I'm a total failure at "standard crust" pies. I've tried them over and over again. Every time I think "this one is the one that will be good with a nice, flaky crust," inevitably it is not. I have a cracker for a crust again. So this cheater crust with the vodka is where I live. I'd very much like to master the real deal, but after so many failed attempts, I've given up. And normally, I'm not a quitter, but since this alternative exists....eh, why not?
Smaug
January 10, 2017
I fully agree with the "why not"- there's no major down side to this, it's just better not to have to depend on it, and pie crust technique will get you a long way with other pastries. Another one you might try- Rose Levy Barenbaum's "perfectly soft and flaky" crust- like many of her recipes, this is a little elaborate but the instructions are meticulous and it will work. I personally find it a little too soft, but that's just me.
pattyposy
August 4, 2016
Suggest looking in your local supermarket or hardware store for clear Pyrex bowls, almost 5" in diameter. They are usually sold in sets, are long-lasting and versatile.
VVV03
November 1, 2015
Mine dough, when it came out of the food processor, wasn't even close to "dough". It looked more like lumpy flour. I had to add more water than called for to make it come together and the rolled out product wasn't easily workable. Also, the bottom crust was a little tough. So here are my questions -- I doubled the recipe as I was making an apple pie. Is this recipe not one that lends itself to being doubled? also, is it possible that the bottom was tough because I pre-baked it as directed? When it comes to pie crust, I sadly confirm the maxim that nothing is foolproof because fools are so ingenious.
jay
June 4, 2019
it's a good possibility that you may have put in the whole amount of flour to start with. Actually, and they do not give you a heads up, you are supposed to put in 3/4 C flour to start, and then later in the recipe the rest of it is added. That might make a difference/
Ashley
July 20, 2015
Mark, your tip below is one of the best kitchen tips I have ever received but it is so simple that I can't believe I didn't think of it myself. The disk only takes minutes to freeze and thaw again. Genius!
Mark
November 30, 2014
Less work to roll chilled dough out between two sheets of parchment paper (spritz of non-stick spray will help with removal) then freeze the rolled out dough in the parchment. This can be done days ahead and is ready when you are. Just peel the paper off the frozen dough "disc" and center the dough on the pie pan. Let thaw a few minutes before gently lifting the edges to settle the dough into the pan, then flute. Fantastic crust! I endured a few "disasters" with rolling and transferring the sticky dough, before I discovered this trick.
Jennifer
November 28, 2014
Fantastic crust. I found it very difficult to roll out (even after refrigerating)--but the end result was flaky, tender, tasty, the best...
GreenKitchen
November 24, 2014
What size pie pan? Is this recipe large enough for a 10" deeper pan?
Mark
November 30, 2014
It worked fine for my 10 inch Dutch Apple with crumb topping. Just couldn't flute the edges as high, which didn't matter.
Sherry
September 9, 2014
Can this be used to make lattice crusts?
Sherry
September 24, 2014
I realize now that it was a pretty goofy question, haha. It worked really well for lattice... I just remember ATK saying at some point (not sure if it was the video or not) that it was a very tacky crust. So I was afraid it would be too tacky to work with for the lattice. It was just fine, though!
Luvtocook
July 13, 2014
In my humble opinion, par-baking a pie shell has the advantage of firming up the pie dough before a filling is added, promoting crispness. Lately I've been par-baking pie crusts (even for as little as 5 to 10 minutes at 425) for nearly everything...from quiches to fruit pies.
joann
July 9, 2014
So...you have to bake the pie crust PRIOR to using pie filling (i.e. apples, apricots, peaches, etc.)? Couldn't you put the pie filling in the pie & then cook it all at once? *sorry if this is a stupid question, but I'm very new to making pies.
Augustina R.
July 8, 2014
The trick to this pie crust is to add ALL the water. It will seem to wet and sticky but remember, the vodka will evaporate in cooking. I made the mistake of not adding enough liquid and my crust came out too dry.
I use home rendered leaf lard from pastured pigs for my shortening. I buy the raw lard from the Farmers' Market but butchers usually have it too.
I use home rendered leaf lard from pastured pigs for my shortening. I buy the raw lard from the Farmers' Market but butchers usually have it too.
john G.
November 16, 2015
Lard makes a great crust. I use 4 ounces butter to 1 ounce lard to 1 1/4 cups flour. Easy as pie. I use vodka in ice cream custards; keeps the finished ice cream from developing ice crystals. Not sure about the vodka. My pie is perfect every time. But I understand about the two additions of flour. IN theory you want larger and smaller pieces of fat worked into the flour--this creates flakiness
Marie
December 11, 2016
Augustina, if you happen to read this, you've reminded me of Melissa Clark's article on her leaf lard pie: http://www.nytimes.com/2006/11/15/dining/15crus.html I still remember her phrase that it was a "culinary Everest I felt no need to climb twice." Check it out if you have a chance.
Leslie S.
March 16, 2014
This was fantastic! I doubled the recipe to make an apple pie for Pi Day on Friday, and it was probably the best homemade crust recipe I've encountered. Flavorful, flaky yet sturdy.
pattyposy
February 7, 2014
Solid shortening is available in our local grocery store, either in 1 lb cans or in cubes. Simply chill in your refrig until needed.
Pat
Williamsburg, VA
Pat
Williamsburg, VA
Kristen G.
February 7, 2014
Hello, may i know where can I find chilled solid vegetable shortening? Please advise...
Susan R.
January 29, 2014
This is the best recipe for pie crust. You can substitute different liquor as well. I did Gin in a savory pie and it did add some flavor. Moonshine, however, did not add any flavor and my friends thought it very funny!
BonnieontheBlock
January 29, 2014
This pie crust is just like a standard pastry made with water. As is the case for any pastry, it can be easily stored in the freezer if properly wrapped. When it is worked on, it is best when allowed to rest in the fridge after every step. Refrigerating dough rolled into a pan allows the gluten to relax and thus prevents shrinkage during baking so that the crust wont slump and the crimps remain sharply defined.
Amy
January 28, 2014
Can be used for any type of pie. I refrigerate in a zip lock not a pan. Divide into two rounds and either put into individual zip locks or wrap in plastic.
Cindy
January 27, 2014
Do you have to refrigerate the dough in the pan if you are making a 2 crusted pie?
pattyposy
January 25, 2014
I'd like to try this recipe again. Is pre-baking the crust necessary for pies such as pumpkin, apple, etc. that will be baked to cook the filling?
albanyville
January 22, 2014
Made this recipe exactly as written. I appreciated the precise mixing instructions as it left no doubt in my mind (is THIS homogenous dough???) My pie was perfect and the crust was superb. I swear, I smiled for two days afterwards.
Justine
January 9, 2014
I have tripled this recipe and substituted milk for water with the vodka for years. I get one two crust pie, one single. Perfect for Thanksgiving dinner. Pumpkin and apple. The milk makes it a little shorter, but everyone eats all the crust on the plate.
Amy
January 8, 2014
Love this recipe. Works great as it is. Don't over mix. I have a food processor but I use a pastry cutter for this. I don't add sugar but depending on the pie, I will do an egg wash before putting it in the oven.
a
January 1, 2014
I have tried this twice and have not found that my experience mimics what is supposed to happen. I always have at least one piece of butter that fails to clump, forcing me to process for longer than indicate, which ends up giving me a dough that is too gooey to roll out. The vodka may make this cook better, but that's a moot point if the prepatory instructions don't work correctly.
JohnL
January 8, 2014
If you just have one chunk of butter that has failed to clump but the rest of the mixture has achieved the desired texture, rather than over-process the rest of the dough, you could take out that errant piece of butter and cut it up into smaller pieces and add it back and continue with the recipe and without danger of over mixed dough. Other than that, I always just make sure to cut the butter into uniform slices (I like it stone cold from the fridge), and it doesn't hurt if your processor's blade is good & sharp! This dough needs to be well-chilled before roll out. Hope this helps.
pattyposy
December 26, 2013
I proudly served an apple galette for Christmas, using this pie crust recipe. As I mixed the ingredients, I thought 2 T each of vodka and water would be too much so I added one each. Chilled my dough overnight and brought it to room temp for about 30 minutes before rolling it on a silpat mat and completing the galette. Think this was an error; dough was quite soft. It was also a challenge to get the pie from the mat to the platter but we did it. Compliments all around but why was my dough so soft and difficult to manage? I will try this again, rum in the crust intrigues me! Suggestions welcome.
Rob C.
December 23, 2013
I've made this three times now, and am going to use it for Christmas as well. This is the best pie crust recipe I've come across so far, and it has become my go-to for all things pie-related! I also put the butter in the freezer about 20-30 minutes before I make the dough, and when I'm ready to make the dough. I pull it out and grate it into the mixture using a box grater...prefect consistency every time :)
Tom S.
January 8, 2014
Rob. I believe you have made my day with freeze then grate using a box grater. Thanks.
Rob C.
January 8, 2014
Thanks! I forget where I learned that, but it works so well and I've used it when making scones and tarts too.
pattyposy
December 23, 2013
hope to try this crust for Christmas. It sounds wonderful! Would it work well if making a galette (rustic free-form tart? Would pre-baking be needed or advised?
Kristen M.
December 23, 2013
I think it would work wonderfully in a free-form galette -- no pre-baking needed.
arcane54
December 1, 2013
Made it and loved it! I made a pecan-pumpkin pie recipe and used fresh pumpkin (baked, scraped and whizzed in the food processor to break down any stringiness). I was worried that the moisture would wreak havoc on this crust and it didn't! Could be the tip that Bonnieontheblock mentioned below -- glass pie plate, pre-heated sheet pan. I've been a big fan of the Chez Panisse crust recipes (and will still use their galette dough -- amazing) but this is now my go-to pie crust recipe.
minissimus
November 29, 2013
For years I have used the pastry dough recipe from the excellent Baking with Julia cookbook, which calls for about half each of butter and shortening. Distracted by one of my children, I stumbled onto the thoroughly blended butter trick, but I've always cut the shortening in by hand afterwards with a pastry blender. The vodka was a new twist though, so I used half water and half vodka, plus the tablespoon of sugar, in my last 4-crust batch of dough. On the plus side, the dough holds its shape better--a pattern pressed into the rim of a blind-baked crust with the back of a knife came out practically as sharp as when it went in the oven. On the minus side, the crust browned considerably darker than my usual water-only crust does. The sugar, which I usually don't add, may have contributed to that, but the reduced water content probably did too.
Zozo
November 25, 2013
Sounds fantastic! Have heard of the vodka trick before but have always been a pea-sized-butter-chunks gal. Now that I live in a warm apartment I'm rethinking this!! If anyone has a picture of the cooked crust I'd love to see it, but otherwise will try this anyway.
Sandie
November 19, 2013
Patricia, I think that butter flavored Crisco tastes SOOO Fake. Better to use a Crisco/Butter combination. (Just my humble opinion…)
Patricia C.
November 18, 2013
Can you use the butter flavor Crisco shortening, or does the shortening need to be the traditional white color?
Fran M.
November 15, 2013
The recipe does not need to be adjusted to fill. I made apple, pecan and orange meringue they all turned out fantastic.
BonnieontheBlock
November 15, 2013
I've used this recipe for filled pies for a long time--since it came out in Cooks originally. In my experience, filled pies turn out just fine with no adjustment. However, another useful insight from ATK comes in their very useful book, The Science of Good Cooking. In the page after their reprint of the vodka recipe (p. 281), they have a box titled 'How to Prevent a Soggy Crust' the gist of which is use glass pie plates on a preheated baking sheet. It works extremely well.
Farflungfoodie
November 15, 2013
Will someone PLEASE answer the question about how to adjust the recipe for filled pies? Thanks!
CarlaCooks
November 15, 2013
Hi Far Flung Foodie! I don't see you question about filled pied, but I made this crust last night for an apple pie and it came out great. I didn't blind bake the crust since I was using a top crust, but even so, I found both the bottom and top crusts to be delicious and cooked through. I hope this answers your question!
CarlaCooks
November 15, 2013
I made this last night to use with the Truly Scrumptious Apple Pie. I doubled the recipe so I could have two crusts, and I used coconut oil instead of vegetable shortening (I still used the butter called for in the recipe). Aside from those changed, I followed the recipe. When rolling the dough, I was worried that it would be a tough crust, but man was I wrong! The crust turned out perfectly; flaky, wonderful taste, and beautiful color. It wasn't too difficult to roll, was easy to patch, and worked like a charm. I will use this recipe and method from now on. Thanks for sharing such a great recipe!
Sandie
November 14, 2013
If this works, I'm creating a new Pinterest Board titled GTFOOH!*. (As in *Get The Food Off of Here) haha Food52 will be my new fav!
sel
November 13, 2013
have used apple cider vinegar for my pie crusts....works very well, after many years...now the vodka, this is just another resource to use for that demon 'gluten'....the enemy of excellent pie crusts. i enjoy what i have been using all these years, the vodka worked well, in this case either one is fine.
J.B.
November 13, 2013
Most all who read/s Cook's Illustrated or has watched the show has seen this, plus the recipe has been featured in other blogs. King Arthur Flour alludes to it. But...no one ever gives a reason for why sugar is now being added matter-of-factly to so many crusts. Anyone have a scientific reason for adding sugar? Recently, I've seen sugar used in savory and dessert crusts(dessert crusts I can understand somewhat). Wondered why it is needful?
Belinda R.
November 25, 2013
Hi J.B.
I've been adding a teaspoon of sugar or two (depending on whether it is a single or double crust) to my pie crust for some time. It adds a little flavor and also aids in browning. I'm not sure if it does anything more than that, but that's the explanation in one of my Mark Bittman cookbooks.
I've been adding a teaspoon of sugar or two (depending on whether it is a single or double crust) to my pie crust for some time. It adds a little flavor and also aids in browning. I'm not sure if it does anything more than that, but that's the explanation in one of my Mark Bittman cookbooks.
Jacqui B.
November 13, 2013
This recipe calls for the empty pie crust to be baked, . If I'm making a fruit pie wouldn't that overcook the crust. Or can I fill it and bake it right away?
Jacqui
Jacqui
BonnieontheBlock
November 13, 2013
This recipe has been widely touted and discussed since it came out in Cooks six years ago. The vodka part of it is useful and interesting. But you chose to republish it on the very week that the FDA issued its intent to ban hydrogenated and partially hydrogenated oils from the American diet. Why no comment on the fat content of this recipe or at least a discussion of alternative fat(s)within the recipe?
Bob
November 14, 2013
My grandma lived to be 89 using Crisco all the way. Move to Cuba, Venezuela or China if you need a daddy government to DICTATE how you can eat, drink, sleep, breathe, live. Grandma was HEALTHY right up until the end, went quick, great life.
AntoniaJames
November 14, 2013
I believe the Spectrum organic shortening is made without any hydrogenated fats. I don't have the label in front of me, but I've come to believe that's part of the reason more and more good cooks are using shortening in certain baked goods. I happen to like what it does to the structure of a cookie, so I'm glad to have the Spectrum alternative. ;o)
Cairn C.
November 24, 2013
I'm with Antonia James, above. I've used Spectrum organic non-hydrogenated shortening for years and it does cause pie crust and cookies to behave better than all butter in my experience.
java&foam
November 13, 2013
I made this for the first time 2 years ago when I saw the recipe in an issue of America's Test Kitchen and have never gone back. Doesn't matter the time of year or the humidity...always been a success. Highly recommended if you are looking for a new reliable go-to.
Christina
November 13, 2013
Does this crust have to be baked pre-filling? If I bake it as instructed (what temp, btw?), then how would that alter baking time/temp when I want to bake pumpkin pie?
welshchick
November 13, 2013
I started using vodka in my crusts after seeing this recipe demo on Cook's Country. Rolls out beautifully and doesn't tear. I used Stoli Vanilla because it was all I had at the time. Fabulous!
Tom S.
November 13, 2013
I have a partial bottle of 100 proof vodka. Can I use it without changing recipe measurements? Thanks.
Kristin N.
November 13, 2013
This is simply genius, I mean who doesn't like vodka with their dessert? I have yet to try my own pie and pie crust, but seriously, how does this not make anyone want to try this?
Leeshy
November 13, 2013
Do you have any suggestions for alternative flour to use to make this wheat-free? I'm finding that the non-wheat flours tends to make my baked goods dry and crumbly. Thanks for any help you can provide!
vivanat
November 13, 2013
There is a recipe for a gluten free pastry crust in today's NY Times food section. Shauna Ahern also has a recommended flour blend on her website, glutenfreegirl.com. And finally, I use Cup4Cup, which is expensive, but works really well for special things like pies for the holidays.
Francesca M.
November 13, 2013
Any chance of getting the weight measurement for the flour, butter and shortening? :)
pbf
November 13, 2013
I'd like to second the request! We are always being told that in baking especially, weight measurements are so much more accurate --not to mention being easier to use - so why are recipe writers not giving weights?
Geeandfi
November 13, 2013
One cup of flour weighs 5 oz and one tablespoon of butter weighs 1/2 oz per Cook's Illustrated Baking Book.
Martha
November 13, 2013
I need weight measurements, it´s more proffesional.
6 Tablespoons of cold unsalted butter??? 1/4cup chilled vegetable shortening?? How can I put it correctly in a spoon or a cup if it's cold?
6 Tablespoons of cold unsalted butter??? 1/4cup chilled vegetable shortening?? How can I put it correctly in a spoon or a cup if it's cold?
Francesca M.
November 13, 2013
Thanks Geeandfi. So that would be 177g of flour and 85g of butter. Any tips for the chilled vegetable shortening?
Geeandfi
November 13, 2013
That is correct for grams Francesca. There is no weight mentioned for shortening. The easiest to measure would probably be Crisco in sticks. A unit weight could be derived from there.
AntoniaJames
November 14, 2013
I find this conversion tool most helpful, as I prefer to weigh whenever possible: http://www.traditionaloven.com/culinary-arts/flours/all-purpose-flour/all-purpose-flour-multimenu.html The butter conversion can be linked through from the right. If you are buying shortening in the U.S., you can look at the nutrition label, where you will see volume and grams. That's how I do conversions for ingredients for which I cannot find a table. It works really well (provided that you know how many tablespoons are in a cup, etc.) ;o)
Francesca M.
November 15, 2013
Thank you, Antonia. I have used that website before, but it can be a lot of work sometimes depending on the ingredient you are trying to convert and the measurement involved. I am becoming more and more inclined to pass up recipes that don't provide weight measurements. Since I already have a basic pâte brisée recipe that I use for everything, including sweet tarts, and I am already using chilled vodka instead of water, I think I'll stick with that. Getting more set in my metric ways as I get older…
BeansNFranks
November 13, 2013
Could you substitute lard for the shortening. I live in the UK and it is not easy to find.
Gary S.
November 13, 2013
Waitrose Asda Aldi Morrisons & Sainsbury's have vegetable shortening (immediately next to the butter section) it's called Atora Light Shredded Vegetable Suet which is is a good match to the US stuff. Look out for a red yellow and green pack.
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