how to make pie crust without shortening or butter Simple ways to make pie crust without shortening

Pie is one of those desserts that has been a staple in our culture for generations. Whether it’s a classic apple pie, a sweet and savory pumpkin pie, or a delicious cherry pie, there’s something about this dessert that just screams comfort and tradition. But what happens when you have a recipe that calls for shortening, and you’d rather not use it? Well, don’t worry - we’ve got you covered. There are actually quite a few ways to make pie crust without using shortening, and we’ve found two great recipes that we think you’ll love. First up is a recipe from The Windup Space that uses butter instead of shortening. To start, you’ll need 2 and 1/2 cups of all-purpose flour, 1 tbsp of sugar, 1 tsp of salt, 1 cup of unsalted butter (chilled and cut into small pieces), and 1/4 to 1/2 cup of ice water. Start by whisking together the flour, sugar, and salt in a large bowl. Then, add in the chilled butter and use a pastry cutter or your hands to work the butter into the flour mixture until it forms small, pea-sized crumbles. Next, add in the ice water (starting with 1/4 a cup and adding more as needed) and mix until the dough comes together. Divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for at least an hour before using. Next up is a recipe from Gimme Yummy Recipes that uses a combination of butter and lard instead of shortening. For this recipe, you’ll need 2 and 1/2 cups of all-purpose flour, 1 tsp of salt, 1 tbsp of sugar, 1/2 cup of unsalted butter (cold and cut into small pieces), 1/2 cup of lard (cold and cut into small pieces), and 1/4 to 1/2 cup of ice water. Start by whisking together the flour, salt, and sugar in a large bowl. Then, add in the cold butter and lard and use a pastry cutter or your hands to work them into the flour mixture until it forms small, pea-sized crumbles. Next, add in the ice water (starting with 1/4 a cup and adding more as needed) and mix until the dough comes together. Divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for at least an hour before using. Now that you’ve got your pie crusts ready to go, it’s time to make your favorite pie recipe! Whether you’re making a classic pumpkin pie, a sweet cherry pie, or a savory pot pie, these recipes are sure to give you a delicious, flaky crust without the use of shortening. So go ahead - get baking! Your taste buds (and your family) will thank you.

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