Why not? It does what it is supposed to and there is not that much in the recipe. It isn't poison. You could substitute lard, but much of the lard on the market is partially hydrogenated anyway. I used to feel the way you do about shortening, but I've come to terms with using it in pie crust because of the result and because it is the only time I ever use it in my cooking. This recipe is nearly foolproof. If you are inclined, check out Alton Brown's pie crust episode of Good Eats. He explains in entertaining detail why you need both shortening and butter for the perfect pie crust.

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