Above all, your choice of fat can make or break your pie crust. Pastry chefs and home bakers have long debated whether shortening (like Crisco), butter, lard or a combination is the best choice, and ...

In these cases, these options are great choices. Butter is usually used because it has more flavor than shortening. It can be used as a one-for-one shortening substitute in biscuits, pie crusts, ...

Typically, when you think of vegetable shortening, you probably think of Crisco because that was the first brand to introduce ...

the Jif peanut butter brand, the Crisco shortening and oils brand, number one." They did it because though they were profitable businesses, they weren't ones Lafley saw as winners in the long term ...

Although most pie crusts use butter or the dread Crisco as shortening, some, like the old-fashioned apple, employ a touch of snowy lard for flavor and texture. Little Pie Company's bakers—clad ...

Looking at nutrition labels can be confusing, as foods with high amounts of total fat won’t necessarily make you fat. Saturated fat and trans fat are two artery-clogging types that you should ...

2 cups Crisco or any brand all-vegetable solid shortening (Note: half butter and half Crisco makes a great tasting frosting!) 2 pounds powdered sugar, sift if lumpy 1 teaspoon unflavored Morton ...

Cut with a two-inch round cookie cutter. Pipe the butter mint frosting over the hardened ganache. Crust: Mix flour, salt, sugar, cinnamon and Crisco with mixer. Add beaten egg mixed with water ...

Add the shortening and cut it into the flour until ... For the pie filling, combine the peaches, corn starch, lemon juice, cinnamon, butter and vanilla in a large bowl. Toss until everything ...