Pastry without lard or shortening?

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DoreenBrown

Assistant Cook
Joined
Feb 7, 2008
Messages
19
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.
 
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.
 
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.
 
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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