3 Tips for Baking with Earth Balance

1. Making the switch from butter
Are you a butter baker, wanting to switch to a vegan product with that same buttery flavor? Earth Balance® Buttery Sticks were made for you. 0g trans fats and no hydrogenated oils, unnatural preservatives or emulsifiers are found in this natural vegan butter alternative. Earth Balance® Buttery Sticks can be used in any application where butter is traditionally used. Cookies, pie crusts, cakes and quick breads all work exceptionally well.

2. Recipes Calling for Unsalted Butter
Earth Balance® Buttery Sticks are all natural and use salt as a natural preservative. In recipes calling for unsalted butter, decrease the amount of salt added in the recipe. A good rule of thumb is to cut ¼ teaspoon of salt for each 1/2 cup Earth Balance® Buttery Sticks.

3. Pastries & Pie Crusts
Traditional butter crusts work beautifully using Earth Balance® Buttery Sticks in place of butter. The moisture content and melting points of the two are nearly identical, so you should expect the same flaky texture and buttery flavor. Pastry and crust recipes calling for shortening or lard perform equally well with Earth Balance® Shortening Sticks instead, and yield a lighter and more tender crust but without the tell-tale flavor and flakiness that comes from butter or Buttery Sticks. For this reason, successful pastries or crusts often use a mixture of Buttery Sticks and Shortening Sticks – the buttery flavor and flakiness are preserved in a workable, yet tender crust that pleases all palates. For optimum results, always work with both products when they are very cold.

Everyday Giveaway Question:
Have you ever made your own pie crust?

Let us know in the comments to be automatically entered to win FREE Earth Balance® coupons!

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25 Responses to “3 Tips for Baking with Earth Balance”

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  1. I almost always make my own pie crust :D

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  2. Terri Cole says:

    I used to make my own pie crust, but I haven’t since going vegan. I’m looking forward to using EB buttery sticks in my holiday baking!

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  3. Val Hudgins says:

    I always make my own piecrust and have switched to Earth Balance a couple years ago. I wondered about the Shortening sticks and now I’ll try them when I can find them. Thanks for this note.

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  4. T. Nimmer says:

    Always make my own crust. I use a standard pate brisse recipe and use half coconut oil and half EB buttery sticks. Turnsout perfect every time. I just made one last week for Thanksgiving.

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  5. Lisa Kraft says:

    I made a GF pecan crust for a peach streusel pie this weekeend and it was sooo good. Doesn’t hold up well, so you have to eat it all :)

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  6. i crush GF ginger snaps and combine with EB and press into pie plate …

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  7. Shannon Will says:

    I haven’t but I saw those shortening sticks the other day and might have to pick them up to make some crust!

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  8. Lorraine F says:

    No, but I really want to learn to, and not be so scared! I don’t know why I am so nervous about making a pie from scratch. I guess I have heard a lot of “horror stories.”

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  9. Rb Runabout says:

    Yes, only with shortening. I will give the butter sticks a try!

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  10. Yes! Homemade crusts taste so much better than store-bought! I recently made a crust with half buttery stick and half shortening and it came out great!

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  11. melissa a says:

    with shortening. I will give the butter sticks a try next.

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  12. No! I don’t have the guts to try :)

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  13. I have also used the shortening but will try the sticks.

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  14. It’s been a while but I have, using regular butter but definitely will give these a try. One problem I’ve had in the past when making a pecan pie is the “juice” leaking under the crust and causing it to kind of stick to the pan. Still tasted great just didn’t come out as pretty!

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  15. I have for years but not with buttery sticks this is a great idea to mix the two sticks I will try this for the holidays I’m thinking an amazing apple pie!

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  16. I nearly always make my crust from scratch. Learned from my mom, who makes the best pies. I’m looking forward to trying it with the buttery sticks.

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  17. Darren R says:

    Never tried it, but i swear i always tell myself i will.

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  18. Jess B says:

    I’ll have to try this shortening next time!!

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  19. I’ve actually used both kinds of EB sticks for crusts and they worked out beautifully!

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  20. Robin Vance says:

    i usually just buy the boxed crust kind.

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  21. Megan says:

    I have never made my own crusts; people are very particular and vocal if they don’t like the crust of a pie.

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  22. Evelyn says:

    Yep! I always use the whipped Earth Balance for the crust of any pie I make – it has a lighter flavor and tastes more like butter to me. Since it’s whipped, I weigh it to get the right amount, but it makes the BEST pie crust. No one can ever tell it doesn’t have butter in it, and it’s really tender and flaky.

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  23. Yes! I only make my own pie crust. I don’t want to deal with all of the additives/preservatives of pre-made crusts. I also like the taste of my homemade pie crust more!

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  24. I never have! I’d like to learn how, store-bought pie crusts can be gross and full of gross things.

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  25. love your products, thanks for sharing

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