RECIPE: Pie crust and Crisco
I have used the "Never Fail Pie Crust" that takes an egg and vinegar for about 40 years with great success. But since Crisco went trans fat free the crust is not the same. My recipe made 5 nine inch crusts and I always formed it into rounds and put any that I was not going to use immediately in the freezer. With the new crisco, those rounds now are coated with a heavy oily film when they thaw. It is so heavy that I must blot it off before I can roll it out. Has anyone else noticed this? Also the crust does not roll out the same and is not as flakey as with the old crisco. It is acceptable, but not as good as before.