crisco shortning

Oils & FatsYear-round

Crisco is pure fat (100 calories and 11 grams of fat per tablespoon) with no vitamins, minerals, or protein. Modern formulations are typically free or low in trans fats, depending on the product line.

About

Crisco is a brand of vegetable shortening, a solid fat at room temperature made from hydrogenated or partially hydrogenated vegetable oils, primarily soybean oil. First introduced by Procter & Gamble in 1911, it was one of the first mass-produced all-vegetable shortening products and was revolutionary in replacing animal-based lard in American kitchens. Crisco appears as a white, neutral-flavored, smooth paste. The hydrogenation process increases the fat's melting point, creating a product with a higher smoke point (approximately 370°F or 188°C) and exceptional plasticity, making it ideal for creating flaky pastries and biscuits. Modern formulations may include fully hydrogenated oils or a blend designed to reduce trans fats compared to earlier versions.

Culinary Uses

Crisco is primarily used in baking to create tender, flaky pastries, pie crusts, and biscuits due to its ability to coat flour particles without fully incorporating, which inhibits gluten development. It is also employed for deep-frying, where its high smoke point and neutral flavor make it suitable for frying donuts, fried chicken, and other foods. The fat's plasticity at room temperature also makes it useful for making frosting, cookies, and shortbread. While largely replaced by butter or oil in contemporary cooking, it remains common in traditional American, Southern, and commercial baking applications.

Forms & Preparations

  • Solid shortening — The standard form, packaged in tubs or cans, ready to scoop and measure directly into recipes
  • Sticks — Formed into measured portions similar to butter sticks, convenient for precise measurement and handling
  • Spray — Aerosolized form in cans used for greasing baking pans and cookware to prevent sticking
  • Baking sticks (all-purpose) — Specially formulated shortening sticks designed for specific baking applications, sometimes with added ingredients

Substitutes

  • Unknown — Use 1:1 ratio by weight; produces flakier, more flavorful results but has a lower smoke point (around 350°F) and contains water, which may affect texture in some applications
  • Unknown — Use 1:1 ratio; creates similar flaky textures in baking with a slightly higher smoke point; imparts subtle coconut flavor, which may or may not be desirable depending on recipe
  • Unknown — Use 1:1 ratio; produces exceptionally tender baked goods and was the traditional substitute before shortening; slightly higher smoke point and more pronounced flavor
  • Unknown — Use about 75% by volume for baking (oil has less density); produces softer, less flaky results; better suited for cakes and brownies than pie crusts and biscuits
  • Unknown — Use 1:1 ratio; similar functional properties to Crisco but derived from palm oil; increasingly available as a sustainable or non-GMO alternative