Can you substitute oil for butter in pie crust?

Baking. Bread, Muffins, Rolls, Cakes, Cupcakes – A 1:1 substitution usually works well (1 cup oil for every 1 cup butter). Pie Crusts, Crumbles, Biscuits, Scones, Fine Pastries – A 1:1 substitution with highly-saturated oil (coconut oil, palm oil, or palm shortening) works best.

Is pie crust better with butter or oil?

Because butter has a higher melting point, it also melts nicely in your mouth. The milkfats present in the butter also allow the crust to brown more than shortening, lard, or oil-based versions. Oil: Oil has one major benefit — as a fat in liquid form, it can’t be melted and is easy to incorporate into dough.

Is butter or margarine better for pie crust?

Last but certainly not least, there is butter, my first choice of fat for all pies. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.)

What can I use instead of butter in crust?

Coconut Oil How It Baked: This dough actually acted the most like butter. It was very flaky, and the color stayed nice and lightly golden. This dough was a favorite among taste-testers, but if you like a crisper pie dough, you would not like this one.

What is the best butter substitute?

In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:

Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods.
Avocados.
Mashed bananas.
Greek yogurt.
Nut butters.
Pumpkin purée.

Why is my pie crust cracking when I roll it out?

Chilled pie dough cracks when rolled out Dough was too cold or not kneaded enough, making the edges of the dough disk ragged and dry. Also, the dough may not have rested enough to allow the flour to hydrate evenly. If there are many cracks and the edges seem dry, gather the dough into a ball.

Why did my pie crust turn out hard?

Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.

What’s healthier butter or margarine?

Margarine usually tops butter when it comes to heart health. Margarine is made from vegetable oils, so it contains unsaturated “good” fats — polyunsaturated and monounsaturated fats. These types of fats help reduce low-density lipoprotein (LDL), or “bad,” cholesterol when substituted for saturated fat.

Can you make pie crust without margarine or butter?

So, this recipe makes it possible for those of you in that situation to still enjoy a good flaky delicious pie crust without the need for butter or margarine. It might also be just a little bit healthier although that is not the main reason I am using oil here, but this oil-based crust is certainly a lot easier to work with.

Can you substitute butter for olive oil in a pie crust?

The important thing to remember is that it’s not a 1:1 substitution. In my favourite pie crust recipe, which is my own veganization of the Cook’s Illustrated vodka pie crust, the substitution is 65 grams of oil for 100 grams of butter, and about a tablespoon of water.

What’s the difference between butter and oil in shortcrust pastry?

Unless you are making a crustless pie, for me, no matter the filling, a great pie is one that has a good base – a flaky, buttery crust. What’s different in this shortcrust pastry is that it uses oil instead of butter or margarine.

How do you make an oil pie crust?

Stir in oil until combined. Add water or milk until mixed completely. Place dough in the middle of 8- or 9-inch glass pie plate. Spread dough out with your fingers, covering the bottom of the plate, up along the sides and over the rim. Bake according to pie recipe directions. Enjoy!