You shouldn't have any issue when substituting butter for shortening here. Piecrust made with butter or margarine will not be as flaky as one made with shortening. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust. See our tips for making an all-butter piecrust if you're set on using it. Comments 2 Add Comment.
View Comments. November 24, I wouldn't use margarine because of the type of oil. Butter is a better alternative because it is closer to the shortening in consistancy. Lard is a good alternative as well. I add a little less liquid and a little more butter to compensate for the extra liquid in the butter and it works out very well. People forget to take this into account when substituting. I bake with whole wheat flour and this helps as well because you need more moisture with whole wheat substitution.
Baking is a science more than an art, and the artistic side comes in when experimenting or trying new ideas July 30, So would maybe putting in a little oil instead of equal parts butter for shortening help with the density issue?
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Learn more. Margarine in place of shortening Ask Question. Asked 8 years, 3 months ago. Active 2 years, 2 months ago. Viewed 8k times. Has anyone substituted margarine for shortening in any recipes, and can you report your results? Improve this question. Zmart Zmart 1 1 silver badge 5 5 bronze badges. When you say shortening, are you specifically referring to artificial shortening i.
Or are you including natural shortenings, lard for example? Keep in mind that shortening has very little taste. Shortening is utilized largely for what it can accomplish to a product, rather than for the flavor it imparts. Margarine is thicker than butter but not nearly as thick as shortening. Margarine also tastes more like butter than shortening, thus the flavor may have more buttery deliciousness to it.
When you use margarine instead of shortening, the change is so minor that you might not even realize it. One thing to keep in mind is that your pie crust will not be as flaky as it would be if you used to shorten it. When it comes to frying meals, though, using margarine instead of shortening may make a difference. This is because margarine, unlike shortening, is not percent fat and is subjected to extremely high temperatures.
Your meal will most likely taste great, but fried dishes made with margarine are more likely to have a burned flavor since the non-fat ingredients in margarine are more prone to burn when cooked at such high temperatures. When it comes to baking, margarine is an excellent replacement for shortening, as we previously said. Pie crusts may have a small difference, but nothing that will destroy them or make them taste bad.
When substituting margarine for shortening, there is a tiny trick: when using it instead of shortening, add slightly additional margarine.
Use 2 additional tablespoons of margarine for every cup of shortening asked for as a rule of thumb. For instance, if your recipe asks for 1 cup of shortening, you should use 1 cup and 2 tablespoons of margarine instead.
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