Hi-Ratio Shortening In Pie Crust?

Decorating By projectqueen Updated 28 Nov 2008 , 8:33pm by GI

projectqueen Posted 21 Nov 2008 , 5:33pm
post #1 of 4

I know this is a little OT for cakes, but I'm going to make my first pumpkin pie and saw the pie crust recipe on Libby website.

It calls for shortening and I was wondering if using Alpine instead of Crisco would make it taste better like it does for icing.

Has anyone tried this? Any success?

3 replies
nelsmama Posted 27 Nov 2008 , 9:35pm
post #2 of 4

I was hoping for an answer to this as well, anybody??

ceshell Posted 27 Nov 2008 , 10:09pm
post #3 of 4

I think you should just try it! You could make a 1/2 recipe and then just blind bake it, so that if you don't like the results you have not wasted too many ingredients. I've never seen the answer here at CC, perhaps nobody has ever found the need to use it for baking. According to ba-king911, you surely can use it to bake. Here is a link - you must take out the asterisks because you cannot link directly to that site from CC. b*aking*911.com/pantry/fats.htm

GI Posted 28 Nov 2008 , 8:33pm
post #4 of 4

I am assuming this pie was made for yesterday's Thanksgiving. So, results?? Please do tell! I have enough HR shortening in my freezer to feed an army! icon_biggrin.gif

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