Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
Is the question about "vegetable shortening"? In apple pie filling, a small amount of butter (about 2 Tablespoons) NOT shortening, should be used to "dot" the top of the filling before the top crust is applied. For any pie crust, including crust for apple pie, butter or lard, or a combination of both, may be used instead of vegetable shortening. There are also recipes for crust made with vegetable oil, which produce a slightly different type of crust with a crumbly texture.
The basic ingredients in pie crust are flour, fat (shortening, lard, butter or oil), salt and water.
The main difference between a tart and a pie is the crust. A tart typically has a thinner, crumbly crust made with butter and flour, while a pie has a thicker, flakier crust made with butter and shortening. Tarts also usually have a shallow, open top, while pies have a deeper filling with a top crust covering it.
Lard, shortening, butter
It appears to be a pie containing pineapple and blueberries with a Crisco shortening crust.
No, pie crust is one of the things that has to use a solid shortening.
It appears to be a pie containing pineapple and blueberries with a Crisco shortening crust.
no you cant
Emulsifier shortening should not be used for pie dough because it can lead to a less flaky texture. The emulsifiers in shortening can interfere with the formation of distinct layers of fat and flour, which are essential for achieving the desired flakiness in pie crusts. Additionally, emulsifier shortening may result in a dough that is too soft, making it difficult to handle and shape properly. For optimal results, traditional butter or lard is preferred for their ability to create a tender and flaky crust.
Perhaps you can try to butter the pan before you sticky the crust in it.
Salted
Yes most of the time