Mng888 2006-07-30 20:26:46
Can anyone tell me where I can purchase vegetable shortening in
I am looking at some ‘perfect pie crust recipes’ which say I need
I know copha is a coconut oil shortening in australia, but I don’t
think that will go well with the pie crust.
Is there an alternative to vegetable shortening?
Vox humana 2006-07-30 20:30:53
The “perfect” pie crust is a subjective concept. In my opinion, nothing
makes a better crust than butter. I do like to use a little solid
shortening to improve the handling qualities of the dough. My mother thinks
that lard makes the best crust. Some people who post here think that
hydrogenated shortening makes the best crust.
I will admit that shortening makes the crust very easy to handle and doesn’t
generally require you to cool it since shortening is rather solid even at
high room temperature and body temperature. That is a negative for me when
it comes time to eat the crust. The fat tends to coat the mouth instead of
melting at body temperature. For me, that is unpleasant. Also, shortening
adds absolutely no flavor to the crust. Again, that is a subjective
observation. I’m sure some people prefer a very neutral, flavorless fat in
pastry but I like the flavor of butter.
If you can’t find shortening, then try lard. Make sure you have all the fat
and liquid very cold. A couple hours in the freeze usually helps the fat.
Alan 2006-07-30 21:17:32
Lard used to be the “perfect” thing for pie crusts. Then we got all
“unsaturated fat” and it kind of fell by the wayside.
However, if you don’t want lard, do you have brands like Crisco in the
baking section? You should have several brands in the baking supplies
section of the grocery store. Vegetable shortening is very common.
If you’re not sure, read the label……
Marks542004 2006-07-30 21:21:46
When I lived in Australia , at the supermarket, vegetable shortening
was in the cooking section in cans or in the refrigerated dairy case in
blocks or tubs.
Copha is NOT an acceptable substitute.
Mng888 2006-08-09 23:57:26
Thank you all for your advice.
Taking this into consideration, I’ve substituted animal fat ( lard )
for vegetable shortening. Althought I did use 1/2 butter and 1/2 lard
and I made the best pastry ever. Flaky but holding very well.
Copha is coconut oil and I didn’t want it to change the pastry flavour.
Wish we had Crisco!
Wayne boatwrig 2006-08-09 23:58:07
I didn’t see the rest of the thread, but I think half butter and half lard
makes of of the best pastries possible. While I do use it, Crisco is a pale
second in comparison. It does produce a flaky pastry, but it also has a very
Wayne Boatwright * *
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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Vox humana 2006-08-09 23:58:46
I also find the greasy coating that Crisco leaves in your mouth unpleasant.
Graham 2006-08-10 00:00:24
Be careful what you wish for!
Mng888 2006-08-10 03:43:10
Hmm you’re right. I got the recipe off the Crisco website doing a
Of course they would say to use Crisco.
I am glad I use the half butter/half lard
It would be good to have Crisco to make my own judgement though!