Are pie crusts better with butter or shortening?

The Pie Crust Takeaways Butter made a tastier, flakier, sturdier crust by far. This isn’t to say that shortening and lard aren’t useful ingredients. Shortening is a great way to get incredibly tender desserts.

What does vinegar do for pie crusts?

Secret ingredient: Use a dash of apple cider vinegar in your pie dough. Add 1 teaspoon to your current favorite recipe at the time in which you’re adding your ice water. Vinegar helps prevent the formation of gluten which makes for a tough crust.

Why do you put lemon juice in pie crust?

A little acid goes a long way: Add a little acid to your dough. Whether it be fresh lemon juice or apple cider vinegar, acid retards gluten development. One teaspoon will do the job, and it can replace some of the water you add.

Should I put an egg in my pie crust?

Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.

Should I put an egg in my pastry?

Since the best-looking pastries are made by applying a thin, even coat of egg wash, adding a little liquid (1 tablespoon per egg, or 1/2 tablespoon per yolk or white) will help thin it and make it easier to brush.

Why is vodka used in pie crust?

Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. Because the alcohol burns off quickly in the oven, drying out the crust, we could add enough vodka to keep the dough wet and extremely supple.

Should I put sugar in my pie crust?

Sugar: Not all pie crusts have sugar, but those that do will be more tender since sugar interferes with gluten development. In our experience, sugar can also make the pie dough so tender that it’s hard to roll out and transfer to your pan without breaking. Egg: This makes the dough more pliable and easy to roll out.

Do you put egg white or egg yolk on pie crust?

Protein promotes browning, while the fat in the yolk gives crusts a nice shine. Since there is protein in both the yolk and the white, any whole egg or yolk will make the crust both shiny and brown. The white, on the other hand, will only promote browning without contributing any significant gloss to the crust.

How do you make a Mary Berry Cottage pie?

Ingredients

1. 1 tbsp oil.
2. 900g/2lb beef mince.
3. 2 onions, chopped.
4. 4 sticks celery, diced.
5. 50g/1¾oz plain flour.
6. 250ml/9fl oz red wine.
7. 300ml/½ pint beef stock.
8. 2 tbsp Worcestershire sauce.

How do you make a Mary Berry apple pie?

Classic apple pie by Mary Berry….Ingredients.