"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 07-01-2007, 02:28 PM   #1
Join Date: Jun 2007
Posts: 59
Piecrust Ingredient Question

I found a recipe for a pie that I think I can actually make...we will see:) anyway..my question is can I substitute crisco for lard? Or does lard make better pies? Also, if it makes more dough that I need..can I just put the discs I have made and put them in the refrigerator or freeze until I need them? Thx


deeppitbbq is offline   Reply With Quote
Old 07-01-2007, 02:30 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,333
Shortening is a common substitution for lard in pie crusts.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-01-2007, 02:31 PM   #3
Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.

Iam a bad one to answer - I have never made a pie crust in my 62 yrs.
Pitiful huh ! But my mom used Crisco if she didn't have lard and her pies were great.
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 07-01-2007, 02:34 PM   #4
Senior Cook
Essiebunny's Avatar
Join Date: Oct 2006
Posts: 473
You can substitute with great results. Also, wrap leftover dough well and definitely freeze for later delicious pies.
You can also prepare another pie, wrap it well and freeze(before baking).
When you want a fresh pie, bake it from the frozen state.
Essiebunny is offline   Reply With Quote
Old 07-01-2007, 02:35 PM   #5
Sous Chef
Mrs. Cuillo's Avatar
Join Date: Dec 2006
Location: Virginia
Posts: 717
I never have used lard on any pie crusts I have made...shortening works perfectly fine!
You never know if you like something until you try it once. ~Grandpa Walt
Mrs. Cuillo is offline   Reply With Quote
Old 07-01-2007, 06:28 PM   #6
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,362
I make piecrust both ways, but much prefer the ones made with lard. When I use lard, I add a little of white vinegar in place of the water. Not sure what that does, but one of my aunts, who made the best Cornish pasties, always did that to her pastie dough and they were just the best.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 07-01-2007, 07:37 PM   #7
Head Chef
Toots's Avatar
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
I use butter flavored Crisco instead of lard or regular shortening.
Toots is offline   Reply With Quote
Old 07-01-2007, 09:48 PM   #8
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,334
Beleive it or not, lard is actually more healthy than is shortening. Due to it's natere, it actually makes a flakier crust as well. But the shortening based crust can be done very well.

In making crust, make sure to add just enough fat, be it shortening or larc, to creat pea-sized granuals after the fat is cut into the flour. Make sour to add enough liquid to make the crust stick toghter. Too much liquid will cause the dough to lose its flakiness, while too little causes it to fall apart when you try to handle it.

Do not overwork the dough, and keep it as cold as possible. I always chill my fat and the flour before starting the crust. I also use ice-water to wet it. Overworking it will caust the crust to become tough.

You ahve to make a few crusts to get the right feel, and I literally meat feel. When the dough is right, you will know by its consistance. I know that for a single pie, with a top and bottom crust, I have to use 3 cups of all-purpose flour, and 1 1/2 tsp. salt. After that, I just cut in lard, starting with a half-cup, and adding more as required, until I get the peas-sized granuals. It won't start toughening until the water is added. I then add about 3 tbs. ice water and stir with a fork. If it is not hlding together well, I add another tbs. or so and stir this in.

Flour the board, roll out the crust to a circle two inches wider that the top of the pie pan, fold into forths and put into the pie pan. Fill and top with the second crust. Poke holes in the top to allow steam to excape. brush with egg-wash and sprinkle sugar over the top. Bake until golden in a 400 degree oven. Of course it's best to make a pie ring out of aluminum foil to keep the drust edge from overcooking.

Good luck.

Seeeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-02-2007, 06:34 AM   #9
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
IMHO Even the commonly available lard which is typically adulterated with hydrogenated vegetable oil is better than Crisco. Bests results come from using home rendered lard.
justplainbill is offline   Reply With Quote
Old 07-02-2007, 07:31 AM   #10
Head Chef
DramaQueen's Avatar
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Originally Posted by Katie E
I make piecrust both ways, but much prefer the ones made with lard. When I use lard, I add a little of white vinegar in place of the water. Not sure what that does, but one of my aunts, who made the best Cornish pasties, always did that to her pastie dough and they were just the best.
My mother in law, who came from the U.P. of Michigan, made terrific pies with Crisco, however when she made pasties she made the crust with beef suet. They melted in your mouth. She made the best pasties I have ever had in my life and the beef suet made a difference. She never used suet in fruit pies or anything else.

DramaQueen is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:51 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.