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Old 10-14-2008, 11:11 PM   #1
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Pastry without lard or shortening?

I'm new to pastry making (complete novice, actually) and am ready to give it a go. For health reasons I would like to make it without lard or shortening. From my research so far it seems that this leaves just butter or oil. I understand the pros and cons of each and am hoping to get some tips and advice on how to go about this.


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Old 10-14-2008, 11:19 PM   #2
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I would suggest unsalted butter, drawn butter chilled would be better. You must have fat to make pastry.

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Old 10-15-2008, 10:09 AM   #3
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I agree. Use butter. Make sure it's ice cold. USe ice water, too.
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Old 10-15-2008, 07:37 PM   #4
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Doug, I am wondering what particular health concern it is that you have? Lard and butter are both animal fat and shortening and oil are usually of the vegetable variety. Just wondering why in particular lard and shortening are both out for you.
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Old 10-15-2008, 11:15 PM   #5
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Lard is a more direct animal product (i.e. 'meat') than butter (i.e. 'dairy') and shortening is hydrogenated which is very bad for you.
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Old 10-16-2008, 04:15 AM   #6
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Sounds like you want to have your cake and eat it too. Using very cold butter, you may be able to make a baked product that is almost as flakey as one made with lard.
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Old 10-16-2008, 07:03 AM   #7
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I use a combination of Trans Fat Free Crisco and butter

for my pie crust. I use the trans fat free crisco for flour tortillas also. It seems to be a little harder at room temp than regular Crisco but it works just fine. I like to use shortening in pie crust, it keeps it flaky and I add butter for flavor.
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Old 10-16-2008, 11:41 PM   #8
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Thanks Lizannd. This sounds worth pursuing, or at least investigating.

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