Substitue for Crisco?

Question

I've always made pie crusts with Crisco and they are fabulous. In Greece however, findng Crisco is like finding a needle in a haystack. I've tried using margerine or butter but the pastry always turns out a bit hard and not crumbly like with Crisco. Anyone have any solution?

Answer 1

In general, you can substitute Crisco shortening for butter or margarine in equal amounts. Not only does Crisco shortening have 50% less saturated fat than butter and 0g trans fat per serving, it gives you higher, lighter-textured baked goods.

A few exceptions in which you can’t substitute:

No-bake cookie recipes

Recipes, such as candies and fudge, where butter or margarine is heated/melted and sugar is added/dissolved

Crisco shortening doesn’t contain water, so if you want to get the same results as you get with butter or margarine, adjust the water according to the chart below. (A Crisco cookie with no extra water added is higher and lighter, while a butter cookie is flatter and crispier.)



1/4 cup butter or margarine: 1/4 cup Crisco shortening + 1-1/2 teaspoons water


1/3 cup butter or margarine : 1/3 cup Crisco shortening + 2 teaspoons water


1/2 cup butter or margarine : 1/2 cup Crisco shortening + 3 teaspoons water


2/3 cup butter or margarine : 2/3 cup Crisco shortening + 4 teaspoons water


3/4 cup butter or margarine : 3/4 cup Crisco shortening + 1 tablespoon + 1-1/2 teaspoons water


1 cup butter or margarine: 1 cup Crisco shortening + 2 tablespoons water

Answer 2

I would use lard or another brand of shortening.Lard make a wonderful crust.

Answer 3

Lard, as unhealthy as it may sound, it's texture and end result is as close as you'll get without finding another vegetable based product.

Answer 4

The old stand by is lard. Just good old pig lard.

Answer 5

Lard maybe?