Pie crust question

[elaine]

I was looking at a piecrust recipe and it calls for "1 3/4 c. shortening (not refrigerated, do not use oil lard, margarine or butter."

What to use? We do not have Crisco here but is

there something else that was meant that I did

not realize.

TIA

 

[joe]

It sounds like they specifically require vegetable shortening, which Crisco is,

Do you perhaps have vegatable shortening under another brand name?

 

[charlie]

I've seen an organic shortening out they from "Spectrum"

 

[heather_in_sf]

I have tried the Spectrum and I don't like the consistency of the pastry,

it feels rather leaden, or maybe that was my skills.

I don't see why you couldn't use any kind of shortening, lard or any other firm refrigerated fat though.

 

[charlie]

Crisco makes a very flaky pastry, but butter or lard is definitely more flavorful

 

[steve2-in-la]

I agree with Joe. Simply possible the author did not want to endorse a particular brand of vegetable

shortening although a Google search for "vegetable shortening" is almost exclusively Crisco.

 

[elaine]

Thanks all. That is what I thought but just wanted to check.