Author Topic: Has anyone made the short crust pastry with coconut oil instead of butter?  (Read 6186 times)

Offline Kath

  • Jr. Member
  • **
  • Posts: 54
    • View Profile
When baking I usually just switch butter weight for weight with coconut oil, but I thought I'd see if anyone had tried it with the the short crust pastry before I give it a go! 

Thanks.

 :)

Offline Nay-nay

  • Hero Member
  • *****
  • Posts: 1632
    • View Profile
No sorry - havn't. Not sure how that would go because of the science behind making shortcrust. But all I can suggest is give it ago and see if you like it?? I could suggest you put oil in fridge to make it set hard so you can add it in cubes as like butter. Love to hear how it goes?  ;)

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 40116
    • View Profile
There's a pie crust recipe here Kath, just down a bit on the page.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Nay-nay

  • Hero Member
  • *****
  • Posts: 1632
    • View Profile
Ah - interesting. Thanks JD.  ;)

Offline gertbysea

  • Hero Member
  • *****
  • Posts: 11555
  • Don't experience life from the cheap seats.
    • View Profile
Nay Nay have you had a look at Helene's blog lately? You might try her coconut butter.

http://www.superkitchenmachine.com/2011/11949/make-coconut-butter-thermomi.html

Gretch
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Nay-nay

  • Hero Member
  • *****
  • Posts: 1632
    • View Profile
Yeah - that is different to coconut oil but looks like it could work too.  :)