I have been upset with Crisco for changing it's formula because my crusts just don't turn out as well. I know other pie bakers feel the same way. Well, I have found the solution! Crisco has deleted the trans fats from it's formula and I think that was what was missing.

I have found two brands of shortening that do have trans fats and the resulting crusts are like my old ones and I'm so happy. Albertson's makes a house brand that has 2.5g trans fats and Springfield makes a brand that has 2.5g trans fats. I tried both over the holidays and was so pleasantly surprised.

I personally don't think a little trans fats will kill you. I don't eat pie every day after all. The added benefit is that these brands are less expensive than Crisco.

Happy pie baking, everyone!

That sounds like good info...thanks, Pam! I still make some of my pie crusts with all butter, but definitely use part butter/part shortening for others. Guess I'll be going to Albertson's soon.

I make pie crust with canola oil & milk . It is flaky & more healthy . Haven't had solid shortening in my kitchen for years .

Alpiner1, would you be kind enough to post your recipe? I'd like to compare it to one I use which I'd be happy to share.

Many thanks.

Here is the recipe I have used for years . Its from an old Betty Crocker cookbook from the 1950's .
Stir - N - Roll Pastry
Mix ..... 2 cups sifted flour
1-1/2 tsp . salt
Pour into measuring cup ( but don't stir
together...1/2 cup cooking (salad ) oil
1/4 cup cold milk
1 . Then pour oil and milk all at the same time into the flour mixture .
2 . Stir with fork until mixed . Dough looks moist , but isn't sticky . Press into smooth ball . Cut in halves ; flatten slightly .
3 . For BOTTOM CRUST : Place one half between 2 sheets of waxed paper (12" square ) . Roll out gently to edges of paper . Peel off top paper . If dough tears , mend without moistening .
4 . Lift paper and pastry by top corners . Place paper-side-up into pie pan . Add filling . Trim crust even with rim .
4 . For TOP CRUST : Roll as for bottom crust : place over filling . Trim to rim of pie pan . Seal by pressing gently with fork or by fluting edge . Cut 3 or 4 small slits near center to allow steam to escape during baking .
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Thanks, Alpiner1, for the recipe. I have copied and pasted it. It is similar to one I use that was a blue ribbon winner at the L.A. County Fair some years ago. If you would like to see it prepared, here is the link on U-Tube: http://www.youtube.com/watch?v=RzCZD4vI ... ed&search=

I got the recipe from a cooking class I took from the lady in the U-Tube v-ideo. She teaches classes in LaCanada and has videos with recipes available. Her name is Penny and she is an excellent baker and a tremendous lady.

Here are the ingredients:

3-3/4 cups unbleached all-purpose flour (or 2 1/2 heaping cups)
(For sweeter crust, mix in 4 Tbsp. Baker's Sugar with the flour.)

1/2 tsp salt

7/8 cup oil such as peanut, safflower, sunflower or com oil. If using peanut oil, be sure to let people know about it because some folks have an allergy to peanuts and nut products.
Don't use roasted peanut oil or canola oil as the canola tends to make the crust tough.

3/4 cup half & half or whole milk

Use about 1/4 cup heavy cream for glazing the top dough...brush on prior to baking.

This recipe makes a top and bottom crust for a 9-10 inch deep pie dish.

Be sure to prepare fillings before making the pie dough. Fill crusts immediately and bake per particular recipe instructions.