Can You Substitute Oil for Shortening in a Pie Crust?

Yes, you can substitute oil for shortening in a pie crust, but you need to keep a few important factors in mind. This flexible recipe can lead to delightful variations in texture and flavor, depending on your preference.

Texture

While shortening helps create a flaky texture in pie crusts due to its solid state at room temperature, oil, being liquid, tends to create a different texture. This oil-based pie crust is often more tender but less flaky. Experimenting with this substitution can yield surprisingly delicious results.

Measurement

To substitute oil for shortening, use about 3/4 of the amount of oil compared to the shortening used in the recipe. For example, if the recipe calls for 1 cup of shortening, use approximately 3/4 cup of oil. This adjustment will help maintain the overall volume and consistency of the crust.

Type of Oil

For best results, choose a neutral oil like vegetable or canola oil to avoid altering the flavor of the crust. If you prefer a richer flavor, you can use melted butter or even olive oil, though these choices will change the taste.

Mixing Method

When using oil, mix it with the dry ingredients until just combined, similar to the method used with shortening. Be mindful not to overmix, as this can lead to a tough crust. Chilling the oil can also help mimic the solid fat texture and improve the final result.

Conclusion

While substituting oil for shortening can result in a different texture and flavor, it can still yield a delightful pie crust. Experimenting with this substitution can lead to innovative and delicious variations in your pies. Whether you choose a neutral oil or a richer alternative, the key is to use the right amount and to be mindful of the mixing process.

Here's a basic recipe for an oil-based pie crust:

Basic Oil Pie Crust Recipe

2 cups flour (AP or regular flour) A dash of salt or sugar (optional) 1/2 cup oil (vegetable or coconut) 5 tablespoons cold water

Stir the liquids together, then gradually add the dry ingredients and flour, mixing with a fork. This method allows you to avoid the labor-intensive process of cutting in solid fats. The oil-based dough can be patted into place into the baking dish and is especially great with sweet fruits. It can also be enriched with flavors like vanilla or cinnamon sugar.

To ensure the best results, chill the pie crust dough for 1 hour or overnight and allow it to sit at room temperature for 30 to 60 minutes before rolling out or patting it into the baking pan.

Note: For double crust pies, divide the dough into two balls and roll each between waxed paper. You can refrigerate the dough to make it easier to handle. This recipe is ideal for a pat-in-the-pan type crust, and you can freeze pre-made oil-based dough for up to 2 days before using it.

Bon Appétit!