c. crisco

Crisco is a brand-name vegetable shortening first introduced in 1911 and produced primarily from hydrogenated vegetable oil, typically soybean oil. The hydrogenation process converts liquid oils into a solid or semi-solid fat at room temperature, creating a product with a neutral flavor and high smoke point. Crisco has historically been formulated with trans fats from partial hydrogenation, though modern versions have reformulated to eliminate artificial trans fats while maintaining the product's functionality in baking and frying. The shortening is valued for its ability to create tender, flaky baked goods due to its solid fat structure, which coats flour particles and limits gluten development.

Crisco is primarily used as a baking fat for pie crusts, biscuits, pastries, and other applications where a tender crumb structure is desired. It serves as a substitute for lard or butter in recipes requiring shortening, and functions as a deep-frying medium due to its high smoke point (around 360°F/182°C) and neutral flavor that does not impart taste to fried foods. In American home baking, it remains a standard ingredient for producing flaky pie doughs and tender cookies. Its neutral taste makes it suitable for both sweet and savory applications, and it can be used as a pan release agent when combined with flour.