Does anyone out there know of a good way to make pie dough without using anything containing trans fat or cholesterol?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Olive oil is zero trans and zero cholesterol. I've never made an olive oil pie crust but understand they can be quite tasty. There is a recipe on this site or you can google "olive oil pie crust" for more recipes.
I believe Crisco was reformulated to remove transfers several years ago By definition cholesterol is always from an animal source
Update...I made the dough today using canola oil. It is very crumbly, but seems to work as a dough.
Crisco is definitely *not* trans-fat free. The FDA has still not banned this evil from our food supply and until they do, manufacturers like Crisco will continue to take advantage of the general public's ignorance. The label claims "Zero Trans Fats (per serving)" but the ingredient list reveals the truth via the telltale words "partially hydrogenated". Such products can contain 4% trans fat and remain legal. Legal, but not moral.
This has NOTHING to do with "morality"...technicality yes ... And once in a blue moon isn't the end of the earth... Remember, even arsenic is 'natural'..perspective is a good thing
The olive oil pie crust at Post Punk Kitchen (link below) has impressed many people are they might be a good source of future food ideas for you if the rest of your diet is low in animal products. I'm always happily surprised with what I find there.
Alternatively, if you have a pie crust recipe you already like and just want to make a substitution...I've heard good things about Spectrum's Organic Vegetable Shortening. It is made with Palm Oil...and apart from being rather high in saturated fat...it has no cholesterol and is trans fat free, as the process they used to make it doesn't require the palm oil to be hydrogenated.
Hope this helps, happy baking!
Please enter a valid email address.
Well played. You deserve a cookie.
Your guide to when it’s time to kick the can.
Olive Oil’s Shelf Life
Perfect Whiskey Sours
The Greatest Hits
A New Way to Love Raisins
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.