Pie crust without shortening

How to make a pie crust without shortening-YouTube


I have been making quiche to use up some of the eggs from the chickens, and I got tired of paying so much for store bought pie crusts. In addition, I do not cook with shortening and also try to stay away from partially hydrogenated vegetable oils as much as possible. Therefore, this recipe has been helpful, considering many pie crust recipes call for shortening. I found it on a YouTube video. This recipe is easy and cheap to make, which uses a little bit of butter and vegetable oil, instead of lard and makes a pretty good pie crust as well.

1 cup of unsifted all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons butter (cut into pieces)
3 tablespoons vegetable oil
3 tablespoons cold water

Mix flour, salt, and sugar together. Add butter and cut into small pieces. Sprinkle in vegetable oil. Cut butter and oil into flour mixture with a pastry blender. Sprinkle cold water evenly in. Cut dough with fork to mix in water. Spread a sheet of plastic wrap on counter. Put dough in middle of plastic wrap. Wrap dough into tidy ball. Chill for 30 minutes. Place a piece of plastic wrap two inches bigger than a pie pan on counter. Lightly sprinkle with flour. Place dough ball into center. Cover with another piece of plastic wrap. Tap dough down into even circle with rolling pin. Roll into 1/8 inch thickness and one inch bigger than pie pan. Remove top plastic wrap. Place pie pan upside down on dough. Place one hand under the wrap and hold center of pan with other hand. Quickly flip over. Position the dough on pan. Remove plastic wrap. Tuck in extended edges. Handling the dough less will make a more flaky crust. Make edges evenly thick. If the crust is to be baked without filling, prick bottom or make a few cuts. Cover and chill in refrigerator for 1-12 hours before baking.