I haven't used shortening in many years - ever since health advice first came out concerning avoiding hydrogenated and partially hydrogenated oils. That is what I had thought went into making traditional vegetable shortening. To be honest, I haven't read the labels on any shortening in a couple of decades - since I avoid it completely. I have noticed lately that a few recipes have called for it- biscuits, crusts, etc. . . . so I have been curious. In the past I have used butter for pie crusts, with very good results. It has been quite a while, however, since I have made a pie crust. I did enjoy reading all the different tests done. I also enjoyed some of the comments about vegan choices. I am not a vegan but some of my friends are . . . always good to find recipes for them :-).

• Reply