Vegetable shortening in australia? or alternative?

The "perfect" pie crust is a subjective concept. In my opinion, nothing makes a better crust than butter. I do like to use a little solid shortening to improve the handling qualities of the dough. My mother thinks that lard makes the best crust. Some people who post here think that hydrogenated shortening makes the best crust.

I will admit that shortening makes the crust very easy to handle and doesn't generally require you to cool it since shortening is rather solid even at high room temperature and body temperature. That is a negative for me when it comes time to eat the crust. The fat tends to coat the mouth instead of melting at body temperature. For me, that is unpleasant. Also, shortening adds absolutely no flavor to the crust. Again, that is a subjective observation. I'm sure some people prefer a very neutral, flavorless fat in pastry but I like the flavor of butter.

If you can't find shortening, then try lard. Make sure you have all the fat and liquid very cold. A couple hours in the freeze usually helps the fat.

Lard used to be the "perfect" thing for pie crusts. Then we got all "unsaturated fat" and it kind of fell by the wayside.

However, if you don't want lard, do you have brands like Crisco in the baking section? You should have several brands in the baking supplies section of the grocery store. Vegetable shortening is very common.

If you're not sure, read the label......

Alan Moorman

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When I lived in Australia , at the supermarket, vegetable shortening was in the cooking section in cans or in the refrigerated dairy case in blocks or tubs.

Copha is NOT an acceptable substitute.

Thank you all for your advice. Taking this into consideration, I've substituted animal fat ( lard ) for vegetable shortening. Althought I did use 1/2 butter and 1/2 lard and I made the best pastry ever. Flaky but holding very well.

Copha is coconut oil and I didn't want it to change the pastry flavour. Wish we had Crisco!

Thanks all

snipped-for-privacy@yahoo.com wrote:

On Tue 05 Jul 2005 05:36:24a, wrote in rec.food.baking:

I didn't see the rest of the thread, but I think half butter and half lard makes of of the best pastries possible. While I do use it, Crisco is a pale second in comparison. It does produce a flaky pastry, but it also has a very bland taste.

I also find the greasy coating that Crisco leaves in your mouth unpleasant.

Be careful what you wish for! Graham

Hmm you're right. I got the recipe off the Crisco website doing a google search. Of course they would say to use Crisco. I am glad I use the half butter/half lard It would be good to have Crisco to make my own judgement though! thanks all