Can you substitute oil for shortening on pie crust?

You can absolutely substitute oil for shortening in a pie crust! Here's why it works and how to do it:

Why it works:

* Texture: Both shortening and oil create flakiness in pie crusts. The key is that they're solid fats at room temperature, which allows them to create layers of dough when mixed with the flour. Oil, even though it's liquid, solidifies when chilled, achieving the same effect as shortening.

* Flavor: Oil adds a subtle, neutral flavor to the crust. It's especially good for fruit pies where you want the fruit flavor to shine through.

How to substitute:

* Ratio: Use the same amount of oil as you would shortening in the recipe. For example, if a recipe calls for 1/2 cup of shortening, use 1/2 cup of oil.

* Chill: After mixing the oil and flour, chill the dough for at least 30 minutes before rolling it out. This allows the oil to solidify and create flaky layers.

* Add a bit of water: Oil tends to be more liquid than shortening, so you might need to add a little extra water to the dough to help it come together. Start with a tablespoon and add more as needed.

Tips:

* Type of oil: Use a neutral-flavored oil like vegetable oil, canola oil, or avocado oil. Don't use olive oil, as its strong flavor will overpower the pie crust.

* Blind baking: If you're making a pie with a wet filling (like custard), you'll need to blind bake the crust to prevent it from getting soggy.

* Don't overmix: Overmixing the dough will develop the gluten, making it tough.

Remember: While substituting oil for shortening works well, the crust might have a slightly different texture than a shortening-based crust. Some people prefer the lighter, airier texture of an oil crust.

Let me know if you'd like any specific pie crust recipes!