It's true that sometimes brands reformulate their products as manufacturers evolve, which happened with Crisco in 2007 when they eliminated trans fats from their products. If you aren't achieving the same flaky texture you once were with Crisco, you might consider using it in conjunction with another fat like butter, lard, or coconut oil to see how you like the results. Each fat has unique flavors and textural qualities that it imparts, so you may want to do some experimenting and see what combination your taste buds enjoy best. Good luck! Kye@KAF

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