On the subject of shortening vs. butter: If you're concerned about trans fat and have access to a good natural foods store, you might try Earth Balance shortening. I use it combined with butter for pie crust and biscuits. It's completely natural but works in pastry just as well as Crisco does. I have not had the same experience with the all-palm shortenings you find on the shelf at natural food stores. Only Earth Balance has worked well for me; it is refrigerated, usually near the butter.

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