On Saturday, September 3, 2016 at 2:14:56 PM UTC-10, sf wrote:
> On Sat, 3 Sep 2016 11:02:32 -0700 (PDT), dsi1 <dsyahoo.com>
> wrote:
>
> > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote:
> > >
> > > Anything that makes a dough "short" is shortening. The white stuff that
> > > you're thinking of is, specifically, "partially hydrogenated vegetable
> > > shortening".
> > >
> > > Cindy Hamilton
> >
> > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway.
>
> By "all fats", do you mean oil? I've never tried it, so I have
> nothing to add to the discussion. Just wondering if you have given it
> a shot.
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I have not tried an oil crust because it goes against everything that I stand for. People that have tried have said it was ok. Maybe one day I make it..

http://www.kingarthurflour.com/recip...e-crust-recipe