Can I substitute canola oil for butter when making PIE CRUSTS?!


Question: Can I substitute canola oil for butter when making PIE CRUSTS!?
Canola oil is all I've got now!.!.!.soo!.!.is that okay!?Www@FoodAQ@Com


Answers:
No the flour will soak the oil up and you will get a thin hard crust that is not flaky!.

Been there, done that!.

I either buy the crusts that you unfold or already in the aluminum pan!. I only make from scratch if I am making more than three or four pies/quiches!.

A trick for using butter is to put it in the freezer for a bit and then grate it into the flour!. The flour should be cool too!.

--Former professional bakerWww@FoodAQ@Com

Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense!. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe!. Pie crusts made with oil aren't as flaky as those made with solid fat!.Www@FoodAQ@Com

No, the butter acts as a binder to the crust!. You have to use butter or some sort of solid fat to make pie crust, otherwise it will fall apart!.

also, use room temp butter, as cold butter makes for a rubbery chunky crust!.Www@FoodAQ@Com

It is recommended that you use butter or crisco for pie crusts!.Www@FoodAQ@Com

No you need cold hard butter or crisco!. Those little layers of fat are what makes the crust flakey!.Www@FoodAQ@Com

NOOOOOOOOOOOOOOOOOO!
no no no no no!
Don't do it!
it has to be "solid"!!!

===============Www@FoodAQ@Com

you need the thick consistencyWww@FoodAQ@Com

No it has to be a solid fat!. Margarine(stick not whipped) will work ok, not as good!.butWww@FoodAQ@Com

NO!.Www@FoodAQ@Com

NOOOOO! You need a solid fat source!.Www@FoodAQ@Com





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