October 22, 2015 – Chef Morgan from the ALDI Test Kitchen here! My favorite season is upon us: The leaves on the trees are changing color, the weather is getting cooler and the pungent aromas of pumpkin spice and apples fill the air. That’s right, fall is in full swing!
My favorite part of fall is the delectable baked goods that start to appear, especially pie. Whether baking for fun with friends or preparing desserts for a holiday feast, one thing I always ask myself is: How can I make dessert better for me without sacrificing flavor? With a few simple swaps to your favorite pie crust recipe (I love Chef Linsey’s recipe, included below!), you can create something new and exciting. From flax seeds* to coconut oil, check out some of my favorite swaps here:
Chef Linsey’s Pie Crust
3 cups Baker’s Corner All Purpose Flour, plus additional for dusting
2 Tbsp. Baker’s Corner Granulated Sugar
1 tsp. Stonemill Essentials Iodized Salt
½ cup Countryside Creamery Unsalted Butter, chilled, cut into small pieces
½ cup Carlini Pure Vegetable Shortening, chilled
6 Tbsp. ice water, plus additional if necessary
In a large bowl, stir together flour, sugar and salt. Cut in the butter and shortening using a pastry blender or your fingers until mixture resembles pea-sized pieces. Gradually add 6 tablespoons of water and knead until a dough forms. Add more water (1 tablespoon at a time) if dough is too dry. Form into two discs. Wrap with plastic wrap and refrigerate for 1 hour.
*Available while quantities last. All products may not be available in all stores. Prices subject to change.