Can I use real butter instead of Crisco?!


Question: Can I use real butter instead of Crisco shortening in my pie crust recipe? Do I use the same amount of butter when I substitute it for the Crisco? If you've had success making pie crust with butter I'd like to hear from you. It won't be long until the holiday season so I'll be making a bunch of pies.


Answers: Can I use real butter instead of Crisco shortening in my pie crust recipe? Do I use the same amount of butter when I substitute it for the Crisco? If you've had success making pie crust with butter I'd like to hear from you. It won't be long until the holiday season so I'll be making a bunch of pies.

yes, it will be flakier..

cookies will be crisper.. (soft baked cookies, use shortening)

the "butter people" have this recipe :)
http://www.landolakes.com/mealIdeas/View...

Yes
It makes the crust so much more flaky. Give it a try and see if you like it. I prefer butter to that artificial stuff anyway.

Yeah you can, because it if you look at the packet, you'll see that it shows you how much of butter etc would substitute crisco. I'm not sure how much as I don't have some with me right now, but if you do, check it out.

yep

Yes you can substitute the butter for Crisco at equal amounts, get the sweet, salted real butter, (it taste better)
Have fun and eat good.

Yes you can! For every cup of shortening the recipe asks for, use 1 cup of butter plus 2 tablespoons.

The reason why have to use a little more butter is because vegetable shortening contains no water and butter does.

Butter will NOT make the crust flakier. That is what the Crisco does. I use a combinationof both. Butter for flavor and Crisco for flakiness. I bake tons and I'm kind of known for my baking/cooking.

Yes. But you have to realize that Crisco doesn't have any liquid in it, only fat, and butter usually has about 80% fat and 20% milk solids and liquid. You will not end up with the exact same product, no matter what. I've done it before in culinary school, as an experiment, and it worked out ok, definitely flaky and tasted great. The one thing that you'll need to keep in mind is that you need to keep the butter as cold as possible. I would take out the butter early and cut it into smaller pieces, and then place it in the freezer. and after you've mixed the dough, let it rest in the fridge, and then after you roll it out, let it rest, and then shape it, let it rest again before putting it in the oven.
Don't let other people get you down about the idea, I've done it and it came out pretty great, it's worth losing a little flakiness for the extra flavor. Just keep in mind that because of the extra liquid it'll be a little bit more sensitive than the crisco pie dough.
Good luck!!!

Apparently you can, according to everyone else's answer. My contribution: don't use margarine. I tried this once and while it was edible, it really just didn't work.





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