Can I make pasty dough when the only fats I have are Crisco, and margarine?

The pasty dough I'm looking at now is Chef John's it's basically a normal pie dough that's needed a little bit more to build up a little gluten so it holds together.

Is it possible to make this with vegetable shortening and margarine? Instead of butter and vegetable shortening?

Should I just skip the margin altogether?

Sorry I'm in the house with vegans

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