Best All Vegetable Shortening Pastry Recipes

ALL-PURPOSE EASY SHORTENING PIE DOUGH

Steps:

• Combine the flour and salt in a medium bowl.
• Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
• Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
• Gather up the dough and form into a flat disk.
• You can use this dough immediately or proceed to the next step.
• Wrap the dough in wax paper or plastic wrap.
• Refrigerate for atleast 20 minutes or up to overnight.
• If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
• ********Double-CrustShortening Pie Dough*********.
• Use all-purpose flour, salt, vegetable shortening and ice-cold water.
• Divide the dough into 2 equal pieces.

COMBINATION VEGETABLE SHORTENING & BUTTER PASTRY RECIPE

Steps:

• --2 1/2 cup all-purpose unbleached flour, plus extra for rolling --1 teaspoon salt --1 tablespoon granulated sugar --1/2 cup chilled vegetable shortening --1/2 cup cold unsalted butter, cut into 1/4-inch pieces --6 to 8 tablespoons ice water
• In a food processor, process the flour, salt, and sugar until combined. Add the vegetable shortening and process until the mixture has the texture of coarse sane, about 10 seconds. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. turn the mixture into a medium bowl.
• Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
• Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch dish. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. On a lightly floured surface, form pastry into a ball; shape into a flattened round.
• (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
• Makes 8- or 9-inch two-crust pie.

CRUST FOR VEGGIE POT PIE

Steps:

• Heat oven to 425 degrees F (220 degrees C).
• Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
• Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
• Use this pie crust as directed in your favorite pie recipe.

ALL VEGETABLE SHORTENING PASTRY RECIPE

Steps:

• 8- or 9-inch one-crust pie: --1/3 cups plus 1 tablespoon chilled vegetable shortening --1 cup all-purpose unbleached flour, plus extra for rolling --1/2 teaspoon salt --2 to 3 tablespoons ice water
• 8- or 9-inch two-crust pie: --2/3 cup plus 2 tablespoons chilled vegetable shortening, cut into pieces --2 cups all-purpose unbleached flour, plus extra for rolling --1 teaspoon salt --4 to 6 tablespoons ice water
• In a large bowl with a pastry blender or two knives, cut vegetable shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). You want the ingredients to barely bind together.
• Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Try to control the rolling pin and move from the center out. Don't use the rolling pin to go back and forth. Use your rolling pin something like this: Roll North, pick up the pin, roll Northeast, pick up dough and move counter-clockwise, repeat. You want the crust as evenly rolled as you can.
• Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and sides of pie plate.