The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on November 30, 2013, 01:29:09 PM
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http://www.democraticunderground.com/115734958
Oh my.
Damn, it's slow on Skins's island today.
hedgehog (31,897 posts) Mon Nov 25, 2013, 10:33 AM
Pie crust for vegetarians?
I always made my pie crust using lard and butter. I need an alternate to the lard. I don't want to use any hydrogenated vegetable oils ( Crisco), so I'm looking for a natural shortening solid at room temperature. I was thinking coconut oil, but the consensus here is that the coconut flavor will come through.
Any suggestions?
TreasonousBastard (22,136 posts) Mon Nov 25, 2013, 11:01 AM
1. No substitute needed for the butter? Just use more butter...
I used butter alone for years since commercial lard is half hydrogenated vegetable oil anyway and leaf lard is impossible to find.
BTW, Crisco claims a new formulation and is trans-fat free and otherwise relatively healthy now, or at least healthier then butter or other brands of hydrogenated oils, so why not...
rdharma (4,523 posts) Mon Nov 25, 2013, 11:04 AM
2. Use extra virgin coconut oil?
This makes a delicious, flakey pastry and I have had many favorable comments on it.
•3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil)
•2 cups organic unbleached all purpose flour
•1 teaspoon salt
•3 - 4 tablespoons ice cold water
Cut the coconut oil and butter into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.
Roll out on floured board. Pastry is very tender and may be partially rolled around rolling pin for ease of picking up to place in pie pan.
http://www.freecoconutrecipes.com/index.cfm/2010/8/6/coconut-oil-pie-crust
I've never tried this recipe. In fact, I always buy pre-made frozen pie crust from a local baker. So take this recommendation with a grain of salt.
pscot (16,009 posts) Mon Nov 25, 2013, 11:14 AM
3. An all butter crust seems to give me the preferred result. I've tried various combinations. With either lard or Crisco we seem to get more uniform, tender crust rather than flakey. It also seems like the dough is a little harder to handle.
:jugs: :yahoo: (20,469 posts) Mon Nov 25, 2013, 11:16 AM
^^^NOMINATED FOR TOP DUmmie OF 2013
^^^NOMINATED FOR THE ROBYN McGRATH AWARD
^^^NOMINATED FOR THE NADIN ABBOTT AWARD
4. Are you looking to avoid all animal products?
I can't be of any help in that case, but I know the french make their tart crusts with all butter. Pate brisee, Pate sucre, etc. . http://warmandtoste.com/pate-brisee-pate-sucree-pate-sablee/
This recipe for pie crust is from Martha Stewart
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed
Directions here:
http://www.marthastewart.com/344292/our-favorite-pie-crust
hedgehog (31,897 posts) Mon Nov 25, 2013, 11:30 AM
5. looking around, I saw one recommendation to add the buuter in two portions -
first, add about half and mix until you get a corn meal texture. Then, roll the remaining butter to 1/4" thick, and add that rather than chunks of butter to achieve a flaky, tender crust. I think I'll try that!
hedgehog (31,897 posts) Mon Nov 25, 2013, 11:31 AM
6. Now butter - salted or unsalted?
greatauntoftriplets (134,017 posts) Mon Nov 25, 2013, 12:32 PM
7. Unsalted butter is usually recommended for baking.
GoCubsGo (13,714 posts) Mon Nov 25, 2013, 12:47 PM
8. Use olive oil.
There are a bunch of recipes for olive oil pie crusts. Just google it. Here's one that uses whole wheat flour:
http://www.nytimes.com/2013/02/18/health/whole-wheat-mediterranean-pie-crust-recipes-for-health.html?_r=0
On edit: The link also includes a gluten-free version for those interested in that.
grasswire (38,521 posts) Mon Nov 25, 2013, 01:39 PM
^^^NOMINATED FOR TOP DUmmie OF 2013
9. the crisco formula was changed some years ago.
If you eat a cake from the grocer, you are eating crisco frosting. A lot of people don't know that.
Anyway -- I have always used crisco, and have been a professional pie baker and won awards.
Just saying that a Thanksgiving pie made with crisco isn't going to hurt anyone. Nothing to be afraid of.
Wow. Judy was a professional pie baker?
locks (593 posts) Mon Nov 25, 2013, 02:38 PM
10. There is a canola pie crust recipe on food.com. I used to make crusts using oil and milk; it's easy but not quite as good as lard or Crisco. You also can add vodka or apple vinegar for half the liquid to make a good crust. Has anybody used the Pillsbury refrig. crusts? I like them, especially good making meat or chicken pies. But I roll them thinner and sometimes roll in 1/2 stick butter, softened and cut into pieces.
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Speaking of lard, has anyone seen or heard from Amber since she went to the reservation to enjoy "Apache Bread"?
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Speaking of lard, has anyone seen or heard from Amber since she went to the reservation to enjoy "Apache Bread"?
Nope.
And no word on the laptop computer either; I'll bet it was either stolen, or she hocked it.
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Nope.
And no word on the laptop computer either; I'll bet it was either stolen, or she hocked it.
Probably both.
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Speaking of lard, has anyone seen or heard from Amber since she went to the reservation to enjoy "Apache Bread"?
They probably don't have internet out on the reservation.