I need a pie crust recipe without shortening.....any such thing? Every year I buy Door County cherry filling at the Wi. fair-needs a good pie crust.
I am no pie expert but my mother was and I did a lot of pastry in France. To the best of my knowledge, every pastry needs some kind of shortening. It could be butter, lard, Crisco, margarine (yuck) or some other fat (duck is new to me for pastry but if Ed says so....). Otherwise it's just flour, salt and liquid.
Out of curiosity, why would you want to make pie crust sans shortening?