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Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening . [ 1 ]
A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. [15]
Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig. [19] Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. [20]
For this reason, an all-butter piecrust is often considered the holy grail of pie, but a combination of butter and shortening or lard can make for a best-of-both-worlds crust.
Pie crust’s secret weapon is its fat content, which helps impart both flavor and delicate flakiness. This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness.
Neither my husband nor my eldest son will eat pie crust. As I believe my talents in the pie department are at least an A-, it's my Comebacks we'd like to see: #22 -- Lard in pastry
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
Oil or lard, for deep-frying; Confectioners' sugar; Yeast (for leavened batters) Piping choux pastry dough for beignets. Preparation varies by type. For yeast-leavened beignets, the ingredients are combined and a dough has formed, it is rolled out and then sliced into squares which are deep-fried for two to three minutes.