Sure beats hydrogenated vegetable oil. Only problem is that it's relatively hard to come by (in its pure form), in most if not all of the USA, and can be pretty expensive.
You might have to settle for Armour lard / manteca.
ugh, the new crisco is awful. As unhealthy as the old Crisco was (and the new one isn't really much better) it was a perfect for many things. I used to be able to make the fluffiest decorating icing, but the new stuff just makes your mouth feel waxy.
I just bought some Spectrum Organics shortening, which I believe is palm oil. I made pie crust with it last week and it worked quite well, I look forward to trying it in other things.
Thanks for the lead on Spectrum Organics shortening...I'll check it out.
You're welcome
It's a bit pricey, but it is worth it to stay away from hydrogenated oils. It is great when butter isn't a good substitute.
As intimated by Velochic's response (#16) leaf lard is not commonplace.Really? You can't get plain old lard there?
If you really HAVE to use the crisco, try refrigerating your dough or whatever you are making right before baking. The colder you can keep it the more likely you will be to have it do the right stuff when it finally gets it to the oven. And forgive me but, YUCK. That just sounds gross.